ROASTED BLACK OLIVES AND PEARL ONIONS

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Roasted Black Olives and Pearl Onions image

This is from a Saveur, April 2005, article reviewing a book by Lidia Matticchio Bastianich, 'Lidia's Family Table'. It's simple yet sublime. I served with cheese and smoked salmon as antipasto and I can't wait to make again to take to my friends' house when we get together for our wine-tasting and chit-chat. Prep time includes overnight marinade and bringing to room temperature.

Provided by bikerchick

Categories     Brunch

Time 9h

Yield 3 cups

Number Of Ingredients 6

1 lb well-drained pitted oil-cured olives (kalamatas or Gaetas, etc)
1/2 lb tiny white pearl onion (1/2", wide, or as small as possible)
1/2 cup red wine vinegar
2 tablespoons orange zest, in fine threads or julienne slivers
1 -2 tablespoon extra virgin olive oil
1 -2 tablespoon freshly squeezed orange juice

Steps:

  • Preheat oven to 300°.
  • Spread the olives on a large baking sheet and bake for 20 minutes, or until they have shriveled a bit and are slightly crunchy, but not crisped or burned.
  • Let them cool in the pan (they'll dry more and become a bit crunchier).
  • Meanwhile, cut off the root end of each onion, but don't peel them.
  • In a small saucepan, heat 2 cups water and the vinegar to a boil and drop in all the onions, cook for 5 - 10 minutes, depending on their size, until they feel soft all the way through when you squeeze them, but not mushy.
  • Drain and let them cool.
  • Remove the skin (or pop the onion out of the skin by squeezing at the top).
  • If the onions are 3/4" or more, slice them open and flake them apart, separating the layers; tiny onions can be left whole.
  • Toss the olives, onions, and orange zest in a bowl.
  • Dress with the oil and juice to taste.
  • Marinate briefly or overnight, refrigerated, if you want.
  • Serve at room temperature in a shallow bowl with a serving spoon.

Nutrition Facts : Calories 77.7, Fat 4.6, SaturatedFat 0.6, Sodium 2.5, Carbohydrate 9.2, Fiber 1.5, Sugar 3.7, Protein 0.8

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