Olive mezze with caramelized onions and fresh oregano
6 servings
35 minutes
Meze of olives with caramelized onions and fresh oregano is a true embodiment of Greek gastronomy, combining simplicity and exquisite flavor. This recipe is rooted in the traditions of Mediterranean cuisine, where freshness and harmony of ingredients are essential. Caramelized onions add a sweet depth to the dish that perfectly complements the salty-spicy olives. Ouzo and wine vinegar add a subtle acidity and complex aroma, making the taste multifaceted. Fresh oregano and parsley complete the composition with freshness, highlighting the dish's naturalness. Meze is often served as an appetizer alongside a glass of wine or ouzo while enjoying leisurely conversation. It is perfect for cozy evenings or Mediterranean celebrations when one desires lightness and flavorful enjoyment. Each spoonful is a journey to the heart of sunny Greece.
1
Heat olive oil in a shallow pan and add olives.
- Extra virgin olive oil: 0.3 glass
- Green olives: 450 g
2
Sauté the olives over medium heat for about 3 minutes, stirring with a wooden spoon.
3
Slice the onion into thin strips, add to the olives, mix, and simmer for another 7 minutes.
- Red onion: 1 head
4
Add garlic, lower the heat a bit, and continue frying until the garlic is soft and golden.
- Garlic: 1 clove
5
Add a mixture of 0.5 teaspoon of oregano, vinegar, and ouzo to the olives.
- Fresh oregano leaves: 2 tablespoons
- Red wine vinegar: 2 tablespoons
- Ouzo: 2 tablespoons
6
Once the vinegar mixture sizzles, remove the pan from the heat.
7
Place the olives and onion on a plate with a slotted spoon, then drizzle with the sauce left in the pan.
8
Sprinkle the dish with fresh parsley, season with pepper, and drizzle with olive oil.
- Chopped parsley: 2 tablespoons
- Pink peppercorns: to taste
- Extra virgin olive oil: 0.3 glass
