Prep 8 hrs 30 mins
Cook 30 mins
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.
- 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
- 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.
LOVED IT! The subtle orange flavoring compliments the olives and onions perfectly. This would be the perfect addition to any Italian meal. I used black olives for personal preference. Made for Please review tag game, please see my rating system.