CAPER OLIVE RECIPES

CAPER-AND-OLIVE BROCHETTE RECIPE | MYRECIPES

Caper-and-Olive Brochette Recipe | MyRecipes image

Provided by MyRecipes

Yield Makes 3 cups

Number Of Ingredients 11

Ingredients

8 plum tomatoes
½ teaspoon salt
½ cup kalamata olives, pitted and diced
3 garlic cloves, pressed
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
3 tablespoons capers
2 tablespoons chopped fresh basil
1 teaspoon sugar
½ teaspoon pepper
French baguette slices, toasted

Steps:

Dice tomatoes; sprinkle with salt. Let stand on paper towels or in a colander for 1 hour.
Combine tomato, olives, and next 7 ingredients; chill 1 hour. Serve on baguette slices.

EASY OLIVE CAPER RELISH RECIPE - FOOD.COM

Easy Olive Caper Relish Recipe - Food.com image

If you're looking for extreme flavor then this is one you will have to try! --- spread on toasts and use as a quick d'oeuvre or use as a condiment --- plan ahead this needs to be refrigerated for a minimum of 4 hours before serving the flavors intensify with chilling --- this makes about 1-1/2 cups if you want to double the recipe make in two separate batches and keep in two glass containers don't store the two batches together as the flavors tend to become too overpowering.

Total Time 5 minutes

Prep Time 5 minutes

Yield 1 1/2 cups

Number Of Ingredients 8

Ingredients

1 cup pimento stuffed olive, rinsed well
2/3 cup pitted kalamata olive, rinsed well
3 tablespoons bottled capers, drained and rinsed well
1 1/2 tablespoons olive oil
1 large clove garlic clove, minced
1 teaspoon red wine vinegar or 1 teaspoon fresh lemon juice
1/8 teaspoon dried oregano or 1/8 teaspoon thyme, crumbled
1/8 teaspoon hot red pepper flakes (can use more for extra heat)

Steps:

In a food processor, pulse all ingredients with on/off turns until coarsely chopped.
Cover and refrigerate for 4 hours before serving.
Delicious!

Nutrition Facts : Calories 196.1, FatContent 20.1, SaturatedFatContent 2.8, CholesterolContent 0, SodiumContent 1031.7, CarbohydrateContent 5.5, FiberContent 2.6, SugarContent 0.1, ProteinContent 1.1

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CAPER OLIVE BREAD - BIGOVEN.COM

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From bigoven.com
Reviews 0
Total Time 1 hours
Cuisine American
Calories 0 calories per serving

"Bake Accord to Manuf. Instruct. Add OLIVES and CAPERS five minutes before the final kneading is finished. Recipe by: The Bread Machine Cookbook, Melissa Clark Posted to MC-Recipe Digest V1 #757 by Nancy Berry on Aug 23, 1997"

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CAPER, TOMATO, AND OLIVE BUTTER RECIPE | MYRECIPES

This butter takes its flavorings from the classic Italian puttanesca sauce, a pungent, quick-to-make tomato sauce for pasta that usually includes dried red chiles. Time: 15 minutes, plus at least 30 minutes to chill.
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Calories 67 calories per serving

Note: Nutritional analysis is per tbsp.

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CAPER, OLIVE, AND TOMATO SAUCE RECIPE | MYRECIPES

From myrecipes.com

Process first 4 ingredients in a food processor until coarsely chopped. With processor running, pour oil through food chute in a slow, steady stream. Add tomatoes, and pulse until blended.

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EASY OLIVE CAPER RELISH RECIPE - FOOD.COM

If you're looking for extreme flavor then this is one you will have to try! --- spread on toasts and use as a quick d'oeuvre or use as a condiment --- plan ahead this needs to be refrigerated for a minimum of 4 hours before serving the flavors intensify with chilling --- this makes about 1-1/2 cups if you want to double the recipe make in two separate batches and keep in two glass containers don't store the two batches together as the flavors tend to become too overpowering.
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Reviews 5.0
Total Time 5 minutes
Calories 196.1 per serving

Delicious!

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STURGEON WITH CAPER, OLIVE AND TOMATO SAUCE RECIPE | FOOD ...

From foodnetwork.com
Reviews 4
Total Time 20 minutes
Category main-dish

Preheat saute pan over medium high heat (hot pan, cold oil, food won't stick) until just warm and add the olive oil. Let oil heat and place fillets in the pan. Let sides brown for 1 minute or 2, then add onion. Stir until onion starts to become translucent. Add garlic and rosemary. Cook for 1 to 2 minutes until garlic just begins to brown. Flip fillets over to brown. Add olives and stir in. Then, add capers. Stir for 1 to 2 minutes, then, add white wine. Increase heat for a few minutes to reduce wine. Reduce heat to medium and add tomato sauce. Stir to combine all ingredients and let sit for a few minutes. Flip fillets so that both sides are coated with sauce. Fish is done when there is resistance to pressure. (Check also with your seafood market person about recommended cooking times for the fish.) Freshly ground pepper can be added during the cooking, but salting the dish isn't necessary since there is a lot of salt in the olives and capers. Serve with rice, pasta, or couscous. Garnish with a sprig of fresh rosemary.

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From cooking.nytimes.com
Reviews 5
Total Time 20 minutes

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OLIVE-CAPER SPREAD RECIPE | MARTHA STEWART

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