Onion, Olive, and Caper Relish
By America's Test KitchenPublished on January 7, 2013
Time
25 minutes
Yield
Serves 4 to 6 (Makes about 2 cups)
Ingredients
¼ cup olive oil 2 onions, cut into ¼-inch pieces6 garlic cloves, sliced thin½ cup pitted kalamata olives, chopped coarse¼ cup capers, rinsed3 tablespoons balsamic vinegar 2 tablespoons minced fresh parsley 1 teaspoon minced fresh marjoram 1 teaspoon sugar ½ teaspoon anchovy paste ½ teaspoon pepper ¼ teaspoon salt
Instructions
- Heat 2 tablespoons oil in 10-inch nonstick skillet over medium heat until shimmering. Add onions and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer onion mixture to medium bowl; stir in remaining 2 tablespoons oil, olives, capers, vinegar, parsley, marjoram, sugar, anchovy paste, pepper, and salt. Serve warm or at room temperature.
Time
25 minutesYield
Serves 4 to 6 (Makes about 2 cups)Ingredients
¼ cup olive oil
2 onions, cut into ¼-inch pieces
6 garlic cloves, sliced thin
½ cup pitted kalamata olives, chopped coarse
¼ cup capers, rinsed
3 tablespoons balsamic vinegar
2 tablespoons minced fresh parsley
1 teaspoon minced fresh marjoram
1 teaspoon sugar
½ teaspoon anchovy paste
½ teaspoon pepper
¼ teaspoon salt
Ingredients
¼ cup olive oil
2 onions, cut into ¼-inch pieces
6 garlic cloves, sliced thin
½ cup pitted kalamata olives, chopped coarse
¼ cup capers, rinsed
3 tablespoons balsamic vinegar
2 tablespoons minced fresh parsley
1 teaspoon minced fresh marjoram
1 teaspoon sugar
½ teaspoon anchovy paste
½ teaspoon pepper
¼ teaspoon salt
Ingredients
¼ cup olive oil
2 onions, cut into ¼-inch pieces
6 garlic cloves, sliced thin
½ cup pitted kalamata olives, chopped coarse
¼ cup capers, rinsed
3 tablespoons balsamic vinegar
2 tablespoons minced fresh parsley
1 teaspoon minced fresh marjoram
1 teaspoon sugar
½ teaspoon anchovy paste
½ teaspoon pepper
¼ teaspoon salt
Why This Recipe Works
This quick-cooking relish of onions, olives, capers, herbs, and vinegar complements our meaty grilled pork chops with briny, punchy flavor.
Instructions
- Heat 2 tablespoons oil in 10-inch nonstick skillet over medium heat until shimmering. Add onions and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer onion mixture to medium bowl; stir in remaining 2 tablespoons oil, olives, capers, vinegar, parsley, marjoram, sugar, anchovy paste, pepper, and salt. Serve warm or at room temperature.
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