Roasted Black Olives and Pearl Onions

Name: Roasted Black Olives and Pearl Onions
Yield: makes about 3 cups
Ingredients: 1 pound well-drained pitted brine-cured olives; 1/2 pound tiny pearl onions (1/2 inch wide, or as small as possible); 1/2 cup red wine vinegar; 2 tablespoons orange zest, in fine threads or julienne slivers (see box); 1 to 2 tablespoons extra-virgin olive oil; 1 to 2 tablespoons freshly squeezed orange juice

December 14, 2011

This might be considered a salad, but it is a wonderful stuzzichino (something to nibble on). Slow roasting intensifies the flavor of olives and gives them an unusual yet delightful crunch. Tossed with vinegar-poached pearl onions, they make a lively and beautiful salad-condiment. Serve this as an antipasto with cured meats and cheeses, or with grilled meats and fish. It is also a great garnish for sandwiches or with slices of grilled bread. All you need is a plate, a fork, and a glass of good red wine.

Recipe notes

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