Best 3 Olive Caper Spread Recipes
Indulge in a symphony of Mediterranean flavors with our enticing Olive Caper Spread, a delectable spread that captures the essence of the sun-kissed shores. This versatile spread tantalizes taste buds with its harmonious blend of briny olives, tangy capers, aromatic garlic, and a hint of zesty lemon. Spread it on crusty bread for a delightful appetizer, use it as a flavorful dip for vegetables, or incorporate it into your favorite recipes for an extra burst of Mediterranean charm. Our collection of recipes takes you on a culinary journey, showcasing the Olive Caper Spread's versatility. From a classic Olive Caper Dip, perfect for entertaining guests, to an innovative Olive Caper Pesto that elevates pasta dishes to new heights, each recipe highlights the spread's unique ability to transform ordinary meals into extraordinary culinary experiences.
Let's cook with our recipes!
BLACK OLIVE, ANCHOVY, & CAPER SPREAD (GARUM)
In ancient Rome, garum was a pungent all-purpose condiment made from fermented anchovies, not unlike present-day Asian fish sauce. In modern Catalonia, the name refers to a spread similar to the French tapenade made of olives, anchovies, capers, sometimes mashed egg yolks, and either olive oil or butter. This recipe, flavored with rum and a touch of mustard, is adapted from the one served at the Hotel Ampurdan in Figueres. The hotel is legendary for its robust Catalan cooking and credited with naming this spread 'garum'. Try to find olives that are pungent, but not vinegary and briny. The spread is delicious on toasted baguette rounds or slices of grilled country bread. It also makes a fine accompaniment to grilled meat, chicken or fish. Adapted from the cookbook, "The New Spanish Table"
Provided by TxGriffLover
Categories Low Protein
Time 1h10m
Yield 1 3/4 cups
Number Of Ingredients 9
Steps:
- Place the olives, anchovies, capers, garlic, egg yolk, rum and mustard in a food processor and process in quick pulses to a medium-fine paste, scraping down the side of the bowl as needed. Gradually add the olive oil, pulsing several times after each addition. Scrape the mixture into a bowl and let stand at room temperature for about 1 hour so that the flavors develop. Serve with grilled bread, toast or bread sticks. The spread can be refrigerated, covered, for up to 2 weeks.
- Note: if the only pitted olives you can find are Kalamatas, soak them briefly in cold water and use fewer capers and anchovies. To pit olives, place them in a plastic bag. Lay the bag on a flat surface, and crush them lightly with the flat side of a large knife, mallet or heavy skillet. Then pick out and discard the pits. Cooking time includes standing time.
Nutrition Facts : Calories 542.9, Fat 50.9, SaturatedFat 7.6, Cholesterol 127.7, Sodium 1987.9, Carbohydrate 11.2, Fiber 5.3, Sugar 0.2, Protein 5.9
GRILLED PORTERHOUSE STEAKS WITH OLIVE AND CAPER SPREAD
Categories Beef Olive Low/No Sugar Backyard BBQ Steak Grill Grill/Barbecue Gourmet
Yield Serves 6
Number Of Ingredients 6
Steps:
- In a food processor chop coarse the olives and the capers. The olive and caper spread may be made 1 day in advance and kept covered and chilled. Pat the steaks dry with paper towels, brush them with the oil, and season them with salt and pepper. Grill the steaks on a rack set 4 inches over glowing coals for 10 minutes on each side for rare to medium-rare meat. (Alternatively, the steaks may be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 10 minutes on each side.) Let the steaks stand, covered loosely with foil, for 8 minutes. Serve the steaks, sliced, with the olive and caper spread garnished with the parsley.
OLIVE-CAPER SPREAD
Make and share this Olive-Caper Spread recipe from Food.com.
Provided by Sharon123
Categories Spreads
Time 10m
Yield 1 cup
Number Of Ingredients 10
Steps:
- In a food processor(or blender), place olives, olive oil, lemon zest, lemon juice, garlic, and pepper. Blend until a little chunky.
- Cover and refrigerate to allow flavors to blend for several hours.
- Return mixture to food processor and add red pepper flakes, basil, and capers; blend until mixture is smooth and spreadable. Season with more salt to taste if desired.
- Refrigerate until serving(can be prepared 4 days ahead).
- Serve at room temperature with Italian bread, crackers, pita toasts, etc. Enjoy!
Nutrition Facts : Calories 765.6, Fat 78.7, SaturatedFat 10.8, Sodium 2796.7, Carbohydrate 20.5, Fiber 8.4, Sugar 0.8, Protein 3.1
Tips:
- Use high-quality oil. The quality of the olive oil you use will greatly impact the flavor of the spread. Look for a flavorful, extra-virgin olive oil that has a fruity, peppery taste.
- Choose plump, briny capers. Capers add a salty, tangy flavor to the spread. Rinse them briefly before using to remove any excess salt.
- Use a variety of herbs. Fresh herbs, such as basil, oregano, and thyme, add a delicious flavor to the spread. Use a combination of herbs to create a complex flavor profile.
- Add some lemon juice. Lemon juice brightens the flavor of the spread and helps to balance out the salty and tangy flavors of the capers and olives.
- Serve the spread with a variety of accompaniments. Olive caper spread is a versatile condiment that can be served with a variety of foods. Try it with grilled fish, roasted vegetables, or as a dip for crackers or bread.
Conclusion:
Olive caper spread is a delicious and easy-to-make condiment that can be used in a variety of ways. It is a great way to add flavor to your favorite dishes and is sure to be a hit with your family and friends. So next time you are looking for a quick and easy appetizer or snack, give olive caper spread a try!
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