Mixed Olives With Caper Berries Recipes

MIXED OLIVES WITH CAPER BERRIES

Mixed Olives with Caper Berries image

This recipe for mixed olives is adapted from "Martha Stewart's Hors d'Oeuvres Handbook."

Provided by Martha Stewart

Yield Makes 2 1/2 cups

Number Of Ingredients 7

Ingredients

8 to 10 ounces (2 cups) assorted olives, such as Alfonso, kalamata, nicoise, and red and green Cerignola
1/2 cup caper berries
1 teaspoon crushed red-pepper flakes
1 head Roasted Garlic, cloves peeled and left intact
Zest of 1 orange
1 sprig fresh thyme, picked
1 sprig fresh rosemary, picked

Steps:

In a large bowl, combine the olives, caper berries, red-pepper flakes, garlic, and zest.
Transfer to a serving bowl and garnish with thyme and rosemary.

VEAL CHOPS WITH LEMON, OLIVES, ROASTED TOMATOES, AND CAPER BERRIES

Veal Chops with Lemon, Olives, Roasted Tomatoes, and Caper Berries image

Categories Citrus Garlic Herb Olive Tomato Broil Sauté Dinner White Wine Capers Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

4 veal rib chops (each about 12 ounces)
3 plum tomatoes, quartered lengthwise
3 tablespoons chilled butter, divided
2 garlic cloves, minced
1/4 cup dry white wine
8 large caper berries, halved, or 2 tablespoons drained regular capers
1/4 cup fresh lemon juice
1/4 cup halved pitted Kalamata olives
1 teaspoon chopped fresh oregano

Steps:

Preheat broiler. Sprinkle veal chops and tomatoes with salt and pepper. Place chops on rimmed baking sheet. Scatter tomatoes around chops. Broil chops and tomatoes until chops are medium-rare and tomatoes are slightly charred, about 5 minutes per side. Let rest 10 minutes.
Meanwhile, melt 1 tablespoon butter in heavy small saucepan over medium heat. Add garlic and sauté until soft but not brown, about 1 minute. Add wine and boil until reduced by half, about 2 minutes. Whisk in remaining 2 tablespoons butter. Stir in caper berries, lemon juice, olives, and oregano; stir to heat through. Season sauce to taste with salt and pepper.
Place 1 chop on each of 4 plates. Divide tomatoes among plates. Spoon sauce over and serve.

OLIVE OIL WITH CAPERS AND CHILI PEPPERS

Olive Oil with Capers and Chili Peppers image

From Aglaia Kremezi. Use this oil to flavour salads and steamed or grilled vegetables. Mayonnaise made with this oil has an exquisite taste. This has a 1-week standing time.

Provided by evelynathens

Categories Greek

Time 10m

Yield 2 cups

Number Of Ingredients 3

Ingredients

1 jar best-quality large capers packed in salt, not in vinegar
2 -3 fresh hot chili peppers
2 cups fruity extra virgin olive oil

Steps:

Rinse the capers under running water and drain well on paper towels.
Chop 2 tblsps of the capers and place them in a clean, absolutely dry 2-cup bottle.
Add the remaining capers and the chili peppers and fill the bottle with olive oil.
Cover and keep in a cool, dark place for a week, shaking from time to time, before using.
This oil will keep for 3-6 months in a cool, dark place.

Nutrition Facts : Calories 1927.4, Fat 216.1, SaturatedFat 29.8, Sodium 7.5, Carbohydrate 4.3, Fiber 0.7, Sugar 2.3, Protein 0.9

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