1 tablespoon olive oil
1 small onion, chopped
1/2 teaspoon dried thyme
4 garlic cloves, minced
1/4 cup dry white wine
2 tablespoons white wine vinegar
2 cups pitted green olives
1/4 teaspoon freshly ground black pepper
How to make this recipe:
Heat olive oil in a small saucepan over medium heat. Add onion and cook for 7-8 minutes until softened, stirring occasionally.
Stir in thyme and garlic and cook for 2 minutes.
Add wine and vinegar, bring to a boil then reduce heat to low and cook for an additional 7 minutes or until most of the liquid evaporates, stirring occasionally.
Place onion mixture in a food processor then add the olives and black pepper. Process until smooth.
Makes 1 3/4 cups.
- Public Health of Seattle & King County: Reprinted with permission.
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