Name: Onion, tomato and olive tapenade
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 2 tablespoon extra virgin olive oil; 2 onions, sliced; 3/4 cup (110g) semi-dried tomatoes, drained; 3/4 cup (120g) kalamata olives, pitted; 1/4 teaspoon chilli flakes (optional); freshly ground black pepper; sliced baguette, to serve

Onion, tomato and olive tapenade

Serves 6

Makes 1.5 Cup

Prep

20M

Cook

30M

Total

50M

Skip to Recipe

Ingredients

2 tablespoon extra virgin olive oil

2 onions, sliced

3/4 cup (110g) semi-dried tomatoes, drained

3/4 cup (120g) kalamata olives, pitted

1/4 teaspoon chilli flakes (optional)

freshly ground black pepper

sliced baguette, to serve

Method

1.Heat oil in a pan on low. Saute onions 30 minutes, stirring, until tender and brown. Cool for 10 minutes.

2.Transfer onions to a food processor with tomatoes, olives and chilli. Pulse until a coarse paste forms but do not puree. Season with pepper. Serve with baguette.

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Ingredients

Method

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