Onion, Black Olive, and Caper Compote
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Appears in Cook's Illustrated May/June 1994
WHY THIS RECIPE WORKS
We wanted an intensely flavored, high-acid onion and olive compote to complement fatty fish such as bluefish, mackerel, and tuna. This combination of onion, black olive, and capers mixed with balsamic vinegar was just what we were looking f...