Onion, Black Olive, and Caper Compote
Try this Onion, Black Olive, and Caper Compote recipe, or contribute your own. "Seafood" and "Sauces" are two of the tags cooks chose for Onion, Black Olive, and Caper Compote.
Yield: 6 Servings Ready in 1 hours
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|2 Anchovy fillets, rinsed and|
|1 tsMinced fresh marjoram, or|
|1/4 cBalsamic vinegar|
|2 Medium onions, halved and|
|6 Cloves garlic, sliced thin|
|1/2 1/2 Teaspoon dried|
|1/2 cBlack olives, such as|
|Kalamatas, pitted and|
|1/2 colive oil|
|Salt and black pepper to|
|2 tbMinced fresh parsley|
Onion, Black Olive, and Caper Compote Preparation
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.
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