Onion~ black olive~ & caper compote
Yield: 6 Servings
Ingredients:
- 1/2 c Olive oil
- 2 Medium onions halved and Sliced thin
- 6 Cloves garlic sliced thin
- 1/2 c Black olives
Instructions:
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.
