Carmelized Onion and Green Olive Tapenade from the Public Health Cookbook by the Seattle and King County Department of Public Health -- original source of recipe, in the public domain



  1. Heat olive oil in a small saucepan over medium heat. Add onion and cook for 7–8 minutes until softened, stirring occasionally.
  2. Stir in thyme and garlic and cook for 2 minutes.
  3. 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.
  4. Place onion mixture in a food processor then add the olives and black pepper. Process until smooth.

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