Source: dLife

A salty, pungent spread made with onion, thyme, and olive.

Servings

1 tbsp olive oil
1 cup fresh chopped onion
0.5 tsp ground thyme , or 2 tsp chopped fresh thyme
4 medium garlic cloves , finely chopped
0.25 cup white wine (dry)
2 tbsp white wine vinegar
13 oz canned green olives , 1 2/3 cups chopped
15 Olives, black, jumbo, pitted, canned (1/3 cup)
0.25 tsp black pepper (freshly ground)

1 Pour oil in a pot and heat over medium heat.
2 Sauté onions and cook 8 minutes.
3 Mix in thyme and garlic and cook 2 minutes, stirring occasionally.
4 Pour in wine and vinegar and let boil 8 minutes or until the majority of the liquid absorbs.
5 Using a food processor or blender, puree onion mixture with olives and pepper until smooth.

Serve this spread with baguette slices and crudités: fennel slices, radishes, celery, carrot sticks, and red and yellow bell pepper pieces.