Red and White Onion Tapenade

10 min

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

Steps

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.

More recipes with garlic, olives, onion, capers, lemon, thyme or bread

Adapted from “Red and White Onion Tapenade” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.