Sweet Peppers & Olives with Honey Agrodolce

Honey Agrodolce Sauce

Time: 25 minutes | Makes about 3/4 cup


  • 2 tbsp. olive oil
  • 2 tbsp. shallot, minced
  • 1 tbsp. garlic, minced
  • ⅓ cup dried fruit, such as golden raisins, chopped apricots or cranberries
  • 1 tsp. crushed red pepper flakes
  • 1 2-inch strip of orange zest
  • 3 tbsp. honey
  • 1 cup red wine vinegar
  • ¼ tsp. salt
  • Optional: ¼ cup toasted & chopped nuts (marcona almonds, walnuts or pine nuts) 
  1. Add oil to a small saucepan and place over medium heat. Saute the shallots and garlic until translucent and lightly brown, about 2 minutes. 
  2. Next, add the dried fruit, orange zest, red pepper flakes, honey, vinegar, and salt. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until reduced by half and slightly thickened, about 15-18 minutes. Set aside to cool.
  3. Remove the orange rind and fold in the nuts. Keep refrigerated and use within 5 days.

Sweet Peppers & Olives with Honey Agrodolce

Time: 12 minutes | Serves 4

  1. Chop the peppers into 1-inch pieces. Slice the onions into ¼-inch thick strips; set aside.
  2. Heat a large sauté pan over medium-high with oil. When the oil begins to shimmer, add the peppers and onions. Season with salt and pepper, and saute for 7-8 minutes or until charred on the edges, but crisp-tender. Remove from the heat. 
  3. Fold in the agrodolce sauce, olives, and parsley. Season with salt and pepper to taste. 
  4. Serve with grilled or roasted seafood and meats, or over toasted rustic bread.

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Posted in Sauces, Dressings, Preserves, Vegetable & Side Dishes

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