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Categories:
olive oil onion thyme garlic white wine white wine vinegar green olives picholine freshly ground black pepper
Viewed: 29 - Published at: 8 years agoIngredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
- 4 garlic cloves, finely chopped
- 1/4 cup dry white wine
- 2 tablespoons white wine vinegar
- 1 2/3 cups chopped pitted green olives
- 1/3 cup pitted picholine olives (about 15 olives)
- 1/4 teaspoon freshly ground black pepper
Method
- Heat the oil in a saucepan over medium heat. Add onion; cook 8 minutes or until soft, stirring frequently. Stir in thyme and garlic; cook 2 minutes, stirring frequently. Stir in wine and vinegar. Bring to a boil; reduce heat, and cook 8 minutes or until most of liquid evaporates, stirring occasionally.
- Place the onion mixture in a food processor. Add the olives and the black pepper, and process until smooth, scraping down the sides of bowl.
