Olive and Onion Tapenade

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.3 cup cooking wine dry white
• 4  garlic cloves finely chopped
• 1.7 cups olives green pitted chopped
• 1 tablespoon olive oil 
• 0.3 cup picholine olives pitted ( 15 olives)
• 1 cup onion chopped
• 2 tablespoons citrus champagne vinegar 
• 2 teaspoons or dried fresh chopped

Equipment

• food processor
• bowl
• sauce pan

Directions

1. Heat the oil in a saucepan over medium heat.
2. 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.
3. Place the onion mixture in a food processor.
4. Add the olives and the black pepper, and process until smooth, scraping down the sides of bowl.