Olive and Onion Tapenade

Heat the oil in a saucepan over medium heat.

Add onion; cook 8 minutes or until soft, stirring frequently. Stir in thyme and garlic; cook 2 minutes, stirring frequently. Stir in wine and vinegar. Bring to a boil; reduce heat, and cook 8 minutes or until most of liquid evaporates, stirring occasionally.

Place the onion mixture in a food processor.

Add the olives and the black pepper, and process until smooth, scraping down the sides of bowl.