RECIPES USING OLIVES & CAPERS  

#30mins highlights recipes that only take 30 minutes from start to finish.

I use natural pitted black olives and non pareille capers in a lot of my recipes to add a big kick of flavour.  Neither is particularly cheap to buy, but they are preserved in brine and pasteurised so both are a good store cupboard ingredient and will keep in the fridge for at least 6 months once opened.

 

You don't need to use much for each recipe so it's good to know all the recipes that use both ingredients;

Orzo pasta, chicken, chorizo, tomatoes, olives and peppers

Orzo pasta, chicken, chorizo, tomatoes, olives and peppers #30mins

Roast chicken, lemon, potatoes, olives, shallots, garlic & thyme

Roast chicken, lemon, potatoes, olives, shallots, garlic & thyme

Cauliflower, chorizo, capers and olives

Cauliflower, chorizo, capers and olives #30mins

Piemonte peppers

Piemonte peppers (with olives)

Roast Sea Bass with potatoes, black olives, thyme and parsley

Roast Sea Bass with potatoes, black olives, capers, thyme and parsley #30 mins

Caponata (Sicilian slow cooked aubergines)

Caponata (Sicilian slowed cooked aubergines with capers)

Spaghetti alla puttanesca

Spaghetti alla puttanesca (with olives & capers) #30mins

Fennel, orange, black olive and caper salad

Fennel, orange, black olive and caper salad #30mins

Ray wings with capers, lemon and butter

Ray wings with capers, lemon and butter #30mins

All rights reserved © 2020 by Lydia Gerratt