Olive Tapenade and Capers — A Perfect Pairing

Olive tapenade is transformed by the addition of capers — their sharp, briny quality amplifies the olives' depth and adds a tangy counterpoint that makes the spread addictive.

Why Capers Work

Capers are preserved flower buds — intensely flavoured, slightly floral, and with a saltiness that echoes and extends the brininess of the olives. Together they create a umami-forward spread that works with almost anything.

Basic Recipe

1 cup pitted black olives (Mission or Kalamata) · 1 tbsp capers, drained · 2 garlic cloves · 1 tbsp lemon juice · 3 tbsp Boutique Olive Grove EVOO · black pepper. Pulse in a food processor until roughly smooth — keep some texture. Adjust seasoning.

Serving Ideas

On crostini with a few extra capers and a drizzle of EVOO. As a topping for grilled fish or chicken. Tossed with pasta, cherry tomatoes, and rocket. As a filling for stuffed mushrooms. On pizza with fresh mozzarella. As a devilled egg filling mixed with mayo and Dijon.

Storage

Refrigerate in an airtight jar covered with a thin layer of EVOO. Keeps for a week; the flavour deepens over time.