Black Olive Tapenade

2 T. extra virgin olive oil
4 c. thinly sliced Spanish onion
3 cloves minced garlic
1 c. pitted, drained Kalamata olives

In a 10" frying pan, heat the oil and saute the onions, garlic, and olives on medium heat for about 5 minutes or until the onions are transparent. In a food processor, add the sauteed mixture and process for 15-25 seconds or until the mixture is as coarse as a salsa. Transfer to a container, let cool, and refrigerate until ready to serve.

Can be used as a topping on any bread, served on sandwiches, salads, and side vegetables, or mixed into casseroles.

Makes 3 cups.

From Eco-Cuisine, p. 20.