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Onion, black olive, and caper compote
 
Category: Sauce
Yield: 6 servings
 

1/2 cup

Olive oil

2

Medium onions, halved and Sliced thin

6

Cloves garlic, sliced thin

1/2 cup

Black olives, such as Kalamatas, pitted and Chopped coarse

1/4 cup

Capers

2

Anchovy fillets, rinsed and Minced

1/4 cup

Balsamic vinegar

1 tsp

Minced fresh marjoram, or ½ Teaspoon dried

2 tbsp

Minced fresh parsley Salt and black pepper to Taste

 
Procedures
 
  1. Heat two tablespoons oil in large saute pan.
  2. Add onions and saute over medium heat until softened, about 5 minutes.
  3. Add garlic; saute until fragrant, about 1 minute longer.
  4. Turn onion mixture into medium bowl; stir in remaining ingredients.
  5. Serve compote warm or at room temperature.