INGREDIENTS
For approx. 300 gr:
- ½ cup capers
- ½ cup sun-dried tomatoes preserved in oil, well drained
- ½ cup “Throuba” (or Kalamon) olives, pitted
- 1 clove garlic, finely chopped 30 ml brandy or ouzo (if you don’t want to use alcohol, add extra oil to achieve the right result)
- freshly ground pepper
- 70 ml olive oil
- 2 tbsp. fresh mint or fresh oregano leaves, finely chopped (or 1 tbsp. dry leaves, finely chopped)
CAPER RELISH: INSTRUCTIONS
In a blender, mix the capers, tomatoes, olives and garlic in a soft purée. Add the alcohol (if using), the pepper and blend for a few more seconds. Gradually pour in the olive oil while continuing to blend, until the mix has an almost smooth consistency. Add your herb of choice, mix in with a spoon and leave the relish in a jar for 10 days. If you are not going to use it immediately, you can initially omit the herb and add it shortly before serving.
