Onion, Black Olive, and Caper Compote
By America's Test KitchenPublished on September 12, 2011
Time
20 minutes
Yield
Serves 6 (about 2 cups)
Ingredients
½ cup olive oil 2 medium onions, halved and sliced thin6 medium cloves garlic, sliced thin½ cup black olives, such as Kalamatas, pitted and chopped coarse¼ cup capers 2 anchovy fillets, rinsed and minced¼ cup balsamic vinegar 1 teaspoon minced fresh marjoram leaves, or ½ teaspoon dried marjoram2 tablespoons minced fresh parsley leaves Salt and ground black pepper
Before You Begin
This intensely flavored, high-acid sauce complements fatty fish such as bluefish, mackerel, and tuna
Instructions
- Heat 2 tablespoons oil in large sauté pan. Add onions and sauté over medium heat until softened, about 5 minutes. Add garlic, sauté until fragrant, about 1 minute longer. Turn onion mixture into medium bowl; stir in remaining ingredients. Serve compote warm or at room temperature.
Time
20 minutesYield
Serves 6 (about 2 cups)Ingredients
½ cup olive oil
2 medium onions, halved and sliced thin
6 medium cloves garlic, sliced thin
½ cup black olives, such as Kalamatas, pitted and chopped coarse
¼ cup capers
2 anchovy fillets, rinsed and minced
¼ cup balsamic vinegar
1 teaspoon minced fresh marjoram leaves, or ½ teaspoon dried marjoram
2 tablespoons minced fresh parsley leaves
Salt and ground black pepper
Ingredients
½ cup olive oil
2 medium onions, halved and sliced thin
6 medium cloves garlic, sliced thin
½ cup black olives, such as Kalamatas, pitted and chopped coarse
¼ cup capers
2 anchovy fillets, rinsed and minced
¼ cup balsamic vinegar
1 teaspoon minced fresh marjoram leaves, or ½ teaspoon dried marjoram
2 tablespoons minced fresh parsley leaves
Salt and ground black pepper
Ingredients
½ cup olive oil
2 medium onions, halved and sliced thin
6 medium cloves garlic, sliced thin
½ cup black olives, such as Kalamatas, pitted and chopped coarse
¼ cup capers
2 anchovy fillets, rinsed and minced
¼ cup balsamic vinegar
1 teaspoon minced fresh marjoram leaves, or ½ teaspoon dried marjoram
2 tablespoons minced fresh parsley leaves
Salt and ground black pepper
Why This Recipe Works
We wanted an intensely flavored, high-acid onion and olive compote to complement fatty fish such as bluefish, mackerel, and tuna. This combination of onion, black olive, and capers mixed with balsamic vinegar was just what we were looking for.
Before You Begin
This intensely flavored, high-acid sauce complements fatty fish such as bluefish, mackerel, and tuna
Instructions
- Heat 2 tablespoons oil in large sauté pan. Add onions and sauté over medium heat until softened, about 5 minutes. Add garlic, sauté until fragrant, about 1 minute longer. Turn onion mixture into medium bowl; stir in remaining ingredients. Serve compote warm or at room temperature.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments