Cookbook:Red and White Onion Tapenade

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Red and White Onion Tapenade
Category	Condiment recipes
Yield	1⅓ cups (about 315 ml)
Time	10 minutes
Difficulty

Ingredients

• 1 garlic clove
• 6 oz (160 g) pitted Kalamata olives
• ⅓ cup (80 ml) chopped white onions
• ⅓ cup (80 ml) chopped red onions
• 2 tbsp (30 ml) capers, rinsed and drained
• 1 tbsp (15 ml) grated lemon peel
• 1 tbsp (15 ml) fresh thyme leaves
• ¼ cup (60 ml) olive oil
• Toasted baguette or rustic bread slices

Procedure

1. In food processor with motor running, drop in garlic and chop. Turn off motor and add olives, onions, capers, lemon peel and thyme. Pulse to chop to coarse consistency.
2. Add olive oil and pulse to just blend keeping texture in mixture.
3. Serve with toasted baguette or rustic bread slices.