Cookbook:Red and White Onion Tapenade

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• 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

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.