Roasted Black Olives and Pearl Onions

Recipe by bikerchick
READY IN: 9hrs
YIELD: 3 cups


  • 1
    lb well-drained pitted oil-cured olives (kalamatas or Gaetas, etc)
  • 12
    lb tiny white pearl onion (1/2", wide, or as small as possible)
  • 2
    tablespoons orange zest, in fine threads or julienne slivers
  • For Dressing
  • 1 -2
  • 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.