Garlic Olive Oil Plate With Capers Recipes

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GARLIC OLIVE OIL PLATE WITH CAPERS



Garlic Olive Oil Plate With Capers image

ZWT7, Italy. Roasting garlic turns its flavour soft and mellow and perfect for enjoying on its own. Any leftover oil can be filtered and reserved. An addictively delicious plate full of roasted garlic, speckled with olives and capers and herbs. From http://desertcandy.blogspot.com.

Provided by UmmBinat

Categories     Spreads

Time 55m

Yield 4-6 garlic plates, 4-6 serving(s)

Number Of Ingredients 8

4 -6 heads garlic
1 1/2 cups olive oil
4 sprigs thyme or 4 sprigs rosemary
salt
pepper
1 tablespoon extra-large capers
mixed olive (optional)
baguette or country bread, for serving

Steps:

  • Preheat the oven to 300°F Cut the garlic through the equator so that the tips of the cloves are exposed, discard top bits. Pour the olive oil into a small roasting dish. Add the salt, pepper, thyme and capers to the oil. Nestle the garlic cut-side down in the dish and cover tightly with foil.
  • Roast the garlic for 45-50 minutes, until the bottoms are well browned and the garlic is soft. Set aside to cool for at least 20 minutes (important! the oil is hot!).
  • To serve: add the olives, if using, and turn the garlic cut side up. Dip your bread in the oil, and scoop out garlic cloves and spread on bread with capers, munch on olives, and enjoy.

Nutrition Facts : Calories 805.9, Fat 81.3, SaturatedFat 11.2, Sodium 75.5, Carbohydrate 19.9, Fiber 1.3, Sugar 0.6, Protein 3.9

BUCATINI WITH OLIVE-CAPER SAUCE



Bucatini With Olive-Caper Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
12 ounces bucatini or spaghetti
1 small clove garlic
2 tablespoons capers, drained and rinsed
Pinch of red pepper flakes
2 tablespoons extra-virgin olive oil
1 pound tomatoes, diced
2/3 cup pitted kalamata or nicoise olives, chopped
3 tablespoons unsalted butter, cut into pieces, at room temperature
3 tablespoons chopped fresh basil
8 ounces fresh mozzarella cheese, finely chopped

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
  • Meanwhile, pile the garlic, 1 tablespoon capers and the red pepper flakes on a cutting board; mince, then mash with the flat side of a chef's knife to make a paste. Transfer the mixture to a large bowl and add the olive oil, tomatoes, olives, the remaining 1 tablespoon capers and the butter. Stir in the basil and cheese.
  • Add the pasta to the bowl with the tomato mixture and toss until the butter is melted, adding the reserved cooking water to moisten, if needed. Season with salt.

TOMATO, CAPER AND OLIVE VINAIGRETTE



Tomato, Caper and Olive Vinaigrette image

Categories     Olive     Tomato     No-Cook     Quick & Easy     Salad Dressing     Vinegar     Summer     Capers     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 6

1/2 cup fresh lemon juice
2 teaspoons Dijon mustard
3/4 cup extra-virgin olive oil
1 cup cherry tomatoes, quartered
2/3 cup Kalamata or other brine-cured black olives, pitted and halved
2 tablespoons drained capers, rinsed

Steps:

  • Whisk together lemon juice and mustard. Add oil in a slow stream, whisking until emulsified. Stir in tomatoes, olives, capers, and salt and pepper to taste.

GARLIC AIOLI WITH CAPERS



Garlic Aioli With Capers image

Basically a form of mayonnaise, intended to be served at room temperature or chilled, I make this condiment (or sauce base) with roasted garlic. It's creamy and garlicky and goes perfectly with both shellfish and roast beef.

Provided by David J Rust

Categories     Sauces

Time 55m

Yield 12 tablespoons, 12 serving(s)

Number Of Ingredients 8

6 garlic cloves, roasted
1 teaspoon canola oil
1 large egg
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon white pepper, ground
1/2 cup extra virgin olive oil
1 tablespoon capers

Steps:

  • In a 450-degree Fahrenheit (230-degrees Celsius) oven, roast the peeled cloves of garlic in canola oil. Wrap the garlic cloves and oil, tightly, in tin foil. To make the garlic cloves soft like butter, this will take between 30 and 40 minutes. To prevent scorching, add a half teaspoon of water to the tinfoil: this will keep it from browning, however, and the taste won't be quite the same. But it should protect the delicate garlic from burning.
  • In a blender, place the roasted garlic with the egg, lemon juice, salt, and white pepper. Starting at medium speed, blend for about a minute until the garlic has been fully incorporated into the blend.
  • Start with a few drops, rising to a drizzle, and add the olive oil. Keep blending for about 5 minutes until the aioli comes together into a thick, white sauce.
  • Remove to a small bowl and fold in the capers.
  • Serve chilled.

Nutrition Facts : Calories 91.6, Fat 9.8, SaturatedFat 1.4, Cholesterol 15.5, Sodium 124.5, Carbohydrate 0.7, Fiber 0.1, Sugar 0.1, Protein 0.6

OLIVE-CAPER SPREAD



Olive-Caper Spread image

This salty spread is perfect with crudite and crackers.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 10m

Yield Makes 1 1/2 cups

Number Of Ingredients 6

2 cups pitted brine-cured black olives
1 cup loosely packed fresh parsley leaves
2 tablespoons rinsed capers
2 anchovy fillets, optional
Finely grated zest and juice of 1 lemon
2 tablespoons olive oil

Steps:

  • In a food processor, combine black olives (such as Kalamata), parsley leaves, rinsed capers, and anchovy fillets with lemon zest and juice; process until finely chopped.
  • With the motor running, add olive oil; process until a paste forms.

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