Roasted black olives and pearl onions create a flavorful side dish.
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Nutrition per Serving
Ingredients
Estimated total cost: €6.00 · €1.50/serving
- 1/2 cup red wine vinegarEst. price €0.35–€0.85
- 1 to 2 tablespoons extra-virgin olive oilEst. price €0.20–€0.45
- 1/2 pound tiny pearl onions (1/2 inch wide, or as small as possible)Est. price €1.20–€2.50
- 1 pound well-drained pitted brine-cured olivesEst. price €4.00–€8.00
- 2 tablespoons orange zest, in fine threads or julienne slivers (see box)Est. price €0.15–€0.30
- 1 to 2 tablespoons freshly squeezed orange juiceEst. price €0.10–€0.25
Steps
- 1Begin by preheating the oven to 300°F. Next, lay out the olives evenly on a spacious baking sheet. Bake in the oven for about 20 minutes until they slightly shrivel and achieve a gentle crunch, ensuring they do not become overly crispy or burnt. Allow the olives to cool directly on the pan; this will enhance their dryness and result in a slightly firmer texture.
- 2Begin by trimming off the root end of each onion without removing the peel. Heat 2 cups of water and vinegar in a small saucepan until it reaches a boil. Carefully add all the onions into the boiling liquid and cook for 5 to 10 minutes, adjusting based on their size, until they are tender when gently squeezed but still retain their shape. Once cooked, drain the onions and allow them to cool down. Peel off the skin or squeeze from the top to release the onion from its skin. For onions that are 3/4 inch thick or larger, cut them open and separate the layers; smaller onions can be kept whole.
Cultural note
Roasted olives and pearl onions have Mediterranean origins, reflecting the traditional flavors of the region. The dish is often served as a flavorful appetizer or side dish in Mediterranean cuisine.
Seasonal note
Olives and pearl onions are in season during the fall and winter months, making this dish perfect for holiday gatherings or cozy meals.
Health note
This dish is a good source of healthy fats from olives and olive oil, as well as fiber from the onions. The vitamin C from the orange zest and juice boosts immunity and aids in iron absorption.
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