Crusty Bread And Capers

By Molly O’Neill

Published November 29, 1997

Total Time
1 hour 10 minutes
Rating
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Ingredients

Yield:4 servings

  • ⅓ cup capers preserved in salt

  • ⅓ cup fine red-wine vinegar

  • ⅓ cup best-quality extra-virgin olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

1 gram carbs; 166 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 18 grams fat; 271 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Rinse the capers and drain well. Pour the vinegar over the capers, tossing them gently, to cover. Soak for 1 hour and drain well. Pour the olive oil over the capers, toss to cover well and serve, with bread, before dinner.

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