Tapenade Olive and Onion

1 tbsp EVO oil
1 c chopped onion
2 tbsp chopped fresh or 1/2 teaspoon dried thyme
4 garlic cloves, minced
1/4 c dry wine
2 tbsp wine vinegar
1 2/3 c chopped pitted green olives
1/3 c pitted olives (about 15 olives)
1/4 tsp freshly ground black pepper

Heat the EVO oil in a saucepan over medium heat. Add the chopped onion and cook until soft, stirring frequently. Stir in the thyme and garlic, incorporate, but do not burn. Stir in the wine and vinegar. Bring to a boil, and reduce the heat. Cook until most of the liquid evaporates, stirring occasionally and let cool. Place the onion mixture in a food processor, then add the olives and black pepper. Process until a smooth consistency is achieved.