Onion, Olive and Caper Relish

By kathryns

pairs well with boneless pork chops

Ingredients

• 1/4 cup olive oil
• 2 onions, cut into 1/4-inch pieces
• 6 garlic cloves, sliced thin
• 1/2 cup pitted kalamata olives, chopped coarse
• 1/4 cup capers, rinsed
• 3 tablespoons balsamic vinegar
• 2 tablespoons minced fresh parsley
• 1 teaspoon minced fresh marjoram
• 1 teaspoon sugar
• 1/2 teaspoon anchovy paste
• 1/2 teaspoon pepper
• 1/4 teaspoon salt

Details

Servings 2

Preparation

Step 1

Heat 2 tablespoons oil in 10-inch nonstick skillet over medium heat until shimmering. Add onions and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer onion mixture to medium bowl; stir in remaining 2 tablespoons oil, olives, capers, vinegar, parsley, marjoram, sugar, anchovy paste, pepper, and salt. Serve warm or at room temperature.