Red and White Onion Tapenade
This tapenade is a quick, chunky olive spread that comes together in a food processor in about 10 minutes. Using both white and red onions gives it a sharp, slightly sweet edge against the salty Kalamata olives and capers. Grated lemon peel and fresh thyme keep it bright rather than heavy. Pulse it briefly so the pieces stay coarse, then pile it onto crisp toasted bread.
Instructions
Start the food processor running and drop the garlic clove through the feed tube so it is chopped fine. Switch the motor off.
Add the olives, white onions, red onions, capers, lemon peel and thyme to the bowl. Pulse until everything is chopped to a coarse consistency, with visible pieces rather than a paste.
Pour in the olive oil and pulse just until it is blended in. Stop while the mixture still has plenty of texture.
Spoon the tapenade into a bowl and serve with slices of toasted baguette or rustic bread.
Make it personal.
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