They’re a little pop of salt and acid, so go really well with, eg, oily fish. I make a warm smoked mackeral salad which would be a bit meh without the capers.
They’re great with smoked salmon. Put a little smoked salmon, a squeeze of lemon, a few capers, and maybe a sprinkle of fresh dill on a crostini or cracker. They’re also nice in pasta sauce.
I really like olives, but I totally get how they’re not for everyone. I also love capers and seaweed.
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They’re a little pop of salt and acid, so go really well with, eg, oily fish. I make a warm smoked mackeral salad which would be a bit meh without the capers.
They’re great with smoked salmon. Put a little smoked salmon, a squeeze of lemon, a few capers, and maybe a sprinkle of fresh dill on a crostini or cracker. They’re also nice in pasta sauce.
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Yep, I just eat them straight. If I’ve bought the really big kind, I sometimes cut them into halves or quarters.
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they go well in sauces and savory dishes. I’d describe the flavor as a very robust and meaty olive.