Recipe Name Tapenade Posted by Jennifer Hessmer Serves: 1-1/2 cups Occasion: Any Effort: Easy Ingredients: 4 tablespoons extra-virgin olive oil, divided 1/2 cup finely chopped onions (about 1/2 medium onion) 1 teaspoon chopped fresh thyme leaves 1/2 cup kalamata olives, pitted 1/2 cup oil-cured black olives, pitted 1 teaspoon capers, rinsed Fresh ground black pepper For Serving: 1 fennel bulb, trimmed and sliced into thin wedges 1 to 2 bunches fresh radishes with their tops 1 bunch baby carrots (with an inch of green stem), peeled, sliced, toasted artisanal bread   How to Prepare: 1. in a small sauté pan over medium heat, warm 2 tablespoons of the olive oil and add the onions. Simmer, stirring occasionally, until the onions become soft and pale gold, 7 to 8 minutes. Add the thyme and cook for 1 minute. Let cool slightly. 2. In a food processor, combine the onions with the olives, capers, and remaining 2 tablespoons olive oil, and pulse to a rough, chunky puree. Season to taste with pepper. 3. Serve with crudités and toast. © Peter Berley "Ultimate Roast Chicken Dinner" More great recipes like this one can be found at: Jennifer Hessmer's Healthy Recipes http://www.jenniferhessmer.com/cgi-bin/recipes/recipe.cgi [ Print This Recipe ] [ Email Recipe To A Friend ] [ Back to Recipe ]