Roasted Black Olives and Pearl Onions

1. 1

   Preheat the oven to 300.

2. 2

   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.

3. 3

   Let them cool in the pan (theyll dry more and become a bit crunchier).

4. 4

   Meanwhile, cut off the root end of each onion, but dont peel them.

5. 5

   In a small saucepan, heat 2 cups water and the vinegar to a boil, drop in all the onions, and cook for 5 to 10 minutes, depending on their size, until they feel soft all the way through when you squeeze them but not mushy.

6. 6

   Drain, and let them cool.

7. 7

   Remove the skin (or pop the onion out of the skin by squeezing at the top).

8. 8

   If the onions are 3/4 inch thick or more, slice them open and flake them apart, separating the layers; tiny onions can be left whole.

9. 9

   Toss the olives, onions, and orange zest in a bowl; dress with the oil and juice to taste.

10. 10

    Marinate briefly or overnight, refrigerated, if you want.

11. 11

    Serve at room temperature in a shallow bowl with a serving spoon.

* Per serving · 4 servings · Values may vary.

No additional tips available.