1 T. olive oil
\n1 C. chopped onion
\n2 tsp. chopped fresh or 1\/2 tsp. dried thyme
\n4 garlic cloves, finely chopped
\n1\/4 C. dry white wine
\n2 T. white wine vinegar
\n1-2\/3 C. chopped pitted green olives
\n1\/3 C. pitted picholine olives (about 15 olives)
\n1\/4 tsp. freshly round black pepper<\/p>\n
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 2-3 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.<\/p>\n
Yield: 1 3\/4 C.
\nServing Size: 1 T.<\/p>\n
Calories: 19
\nFat: 2g
\nFIber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 T. olive oil 1 C. chopped onion 2 tsp. chopped fresh or 1\/2 tsp. dried thyme 4 garlic cloves, finely chopped 1\/4 C. dry white wine 2 T. white wine vinegar 1-2\/3 C. chopped pitted green olives 1\/3 C. pitted picholine olives (about 15 olives) 1\/4 tsp. freshly round black pepper 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 2-3 minutes, stirring…<\/p>\n