Title: ONION, BLACK OLIVE, AND CAPER COMPOTE
Categories: Sauces, Fish
Yield: 6 servings
1/2 c Olive oil
2 Medium onions, halved and
Sliced thin
6 Cloves garlic, sliced thin
1/2 c Black olives, such as
Kalamatas, pitted and
Chopped coarse
1/4 c Capers
2 Anchovy fillets, rinsed and
Minced
1/4 c Balsamic vinegar
1 ts Minced fresh marjoram, or
1/2 Teaspoon dried
2 tb Minced fresh parsley
Salt and black pepper to
Taste
Heat two tablespoons oil in large saute pan. Add
onions and saute over medium heat until softened,
about 5 minutes. Add garlic; saute until fragrant,
about 1 minute longer. Turn onion mixture into medium
bowl; stir in remaining ingredients. Serve compote
warm or at room temperature.
