Red and White Onion Tapenade

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  • Prep. Time: 10 min.
  • Cook Time: 0 min.
  • Yield: 1 and 1/3 cups


  • 1 garlic clove
  • 6 ounces pitted Kalamata olives
  • 1/3 cup Gill's chopped white onions
  • 1/3 cup Gill's chopped red onions
  • 2 tablespoons capers, rinsed and drained
  • 1 tablespoon grated lemon peel
  • 1 tablespoon fresh thyme leaves
  • 1/4 cup olive oil
  • Toasted baguette or rustic bread slices


  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.