Poor Man’s Caviar

Name: Poor Man’s Caviar (To Chaviari tou Ftochou)
Yield: Makes 8 to 10 servings (about 2½ cups)
Cuisine: Greek
Ingredients: 1 cup capers, preferably salt-packed; 3–6 tablespoons freshly squeezed lemon juice; ½ pound green olives, such as Nafplion, pitted; 1 cup capers, preferably salt-packed; ½ pound juicy black olives, such as Pelion or Kalamata, pitted; ½ pound green olives, such as Nafplion, pitted; ½ pound juicy black olives, such as Pelion or Kalamata, pitted; ½ pound juicy black olives, such as Pelion or Kalamata, pitted; Thin slices whole wheat bread, toasted; 2–3 teaspoons dried whole wheat bread crumbs (optional); ½–1 teaspoon freshly ground white pepper; 1 teaspoon dried savory or oregano, crumbled; 1 teaspoon dried savory or oregano, crumbled; 3–4 tablespoons extra-virgin olive oil; ½ cup coarsely chopped fresh flat-leaf parsley; 5 garlic cloves

To Chaviari tou Ftochou

Preparation info

Makes
8 to 10
servings (about 2½ cups )

Difficulty
Easy

Appears in

The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

About

A KIND OF Greek tapenade, this spread of olives, garlic and capers from the island of Syros was traditionally made by patiently pounding the ingredients in a mortar with a pestle, and there are purists who insist that the flavor is inferior if you use a food processor. I think the difference, if any, is that you end up with a somewhat moister spread.

Ingredients

Europe
Greece
Starter
Vegan
Mediterranean

Ingredients

Method