PammyJo
08-05-2005, 02:54 PM
Olive and Onion Tapenade From Cooking Light
Reviews (http://food.cookinglight.com/cooking/recipefinder.dyn?action=showRatings&recipe_id=226691)
Serve this pungent, salty spread with baguette slices and crudités: fennel slices, radishes, celery, carrot sticks, and red and yellow bell pepper pieces.
http://images10.fotki.com/v203/photos/3/36840/1018447/cl_19485_1_m-vi.jpg
http://i.timeinc.net/web/recipefinder/i/hex/clear.gif
1 tablespoon olive oil
1 cup chopped onion
2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
4 garlic cloves, finely chopped
1/4 cup dry white wine
2 tablespoons white wine vinegar
1 2/3 cups chopped pitted green olives
1/3 cup pitted picholine olives (about 15 olives)
1/4 teaspoon freshly ground 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 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.
Yield: 1 3/4 cups (serving size: 1 tablespoon)
NUTRITION PER SERVING
CALORIES 19(81% from fat); FAT 1.7g (sat 0.1g,mono 0.8g,poly 0.2g); PROTEIN 0.2g; CHOLESTEROL 0.0mg; CALCIUM 7mg; SODIUM 101mg; FIBER 0.2g; IRON 0.1mg; CARBOHYDRATE 1.1g
Points: 0.5
Reviews (http://food.cookinglight.com/cooking/recipefinder.dyn?action=showRatings&recipe_id=226691)
Serve this pungent, salty spread with baguette slices and crudités: fennel slices, radishes, celery, carrot sticks, and red and yellow bell pepper pieces.
http://images10.fotki.com/v203/photos/3/36840/1018447/cl_19485_1_m-vi.jpg
http://i.timeinc.net/web/recipefinder/i/hex/clear.gif
1 tablespoon olive oil
1 cup chopped onion
2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
4 garlic cloves, finely chopped
1/4 cup dry white wine
2 tablespoons white wine vinegar
1 2/3 cups chopped pitted green olives
1/3 cup pitted picholine olives (about 15 olives)
1/4 teaspoon freshly ground 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 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.
Yield: 1 3/4 cups (serving size: 1 tablespoon)
NUTRITION PER SERVING
CALORIES 19(81% from fat); FAT 1.7g (sat 0.1g,mono 0.8g,poly 0.2g); PROTEIN 0.2g; CHOLESTEROL 0.0mg; CALCIUM 7mg; SODIUM 101mg; FIBER 0.2g; IRON 0.1mg; CARBOHYDRATE 1.1g
Points: 0.5