Cookbook:Red and White Onion Tapenade

Ingredients

 * 1 garlic clove
 * 6 oz (160 g) pitted Kalamata olives
 * ⅓ cup (80 ml) chopped white onions
 * ⅓ cup (80 ml) chopped red onions
 * 2 tbsp (30 ml) capers, rinsed and drained
 * 1 tbsp (15 ml) grated lemon peel
 * 1 tbsp (15 ml) fresh thyme leaves
 * ¼ cup (60 ml) olive oil
 * Toasted baguette or rustic bread slices

Procedure

 * 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.