By Grocery List Plus Editorial Staff | Published on June 10, 2026
Serves 6
350 cal · 40 min
Olive and Oregano Compote for Fish
Recipe GLPR34f221853a3bfa
A vibrant Mediterranean condiment featuring caramelized onions and tender garlic suspended in a tangy, herb-infused sauce of green olives, capers, fresh oregano, and tomato. Drizzle over roasted or grilled fish for a burst of briny, aromatic flavor. This compote develops deeper complexity when prepared a day ahead.
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Ingredients
1/2 cup extra virgin olive oil
1 medium yellow onion, thinly sliced
20 garlic cloves, sliced paper-thin
1 teaspoon kosher salt
1 jalapeño pepper, stemmed, seeded if preferred, and minced
1/2 cup capers, chopped
1/2 cup green olives, pitted and chopped
2 Roma tomatoes, cored, seeded, and chopped
1/3 cup fresh oregano leaves, finely chopped
1/3 cup red wine vinegar
1/3 cup extra virgin olive oil (second addition)
2 teaspoons raw honey
Directions
Warm the first 1/2 cup of olive oil in a large skillet over medium-low heat. Add the sliced onion and minced garlic along with the salt, stirring occasionally, until the onions become soft and translucent without browning, about 5 to 7 minutes. Remove from heat and allow the mixture to cool to room temperature, approximately 10 minutes.
Transfer the cooled onion and garlic mixture to a bowl. Stir in the minced jalapeño, chopped capers, chopped green olives, chopped tomatoes, and fresh oregano. Add the red wine vinegar and the remaining 1/3 cup of olive oil, then drizzle in the honey. Gently fold all ingredients together until well combined.
For optimal flavor development, cover and refrigerate the compote for at least a few hours or overnight before serving. The flavors will deepen and meld together. Serve chilled or at room temperature alongside roasted or grilled fish.
Comments
This is a straightforward pantry-stable condiment that hits well for a Charlotte weeknight. All ingredients are standard stock at Harris Teeter, Food Lion, Kroger, and Walmart; capers and green olives are everyday items in the international aisles, not special orders. The real time is closer to 25 minutes if you dice quickly, so the stated 40 is honest or slightly padded, and the compote reheats perfectly or sits at room temperature, making it genuinely flexible for busy families. Cost per serving lands around $0.80–$1.10 driven mainly by olives and capers, which is reasonable for a bright, recipe-flexible condiment that works with any mild fish and carries over to roasted vegetables or grain bowls.
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