What are good substitutions for olives?

I'm making a pasta dish that calls for olives but I don't really have a taste for them. I usually sub capers for olives but this recipe already includes capers.

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Mr_Vittles
Mr_Vittles February 5, 2012

I'd leave them out all together. If you do not like the flavor of them, I don't see why would you want anything that tasted like them in the dish.

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babytiger
babytiger February 5, 2012

I don't like olives either so I just leave them out. Maybe just add a little more caper or an extra pinch of salt.

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robinorig
robinorig February 5, 2012

I think it depends what kind of recipe you are making, what the flavor profile is & whether you need something like them to add texture.

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linzarella
linzarella February 6, 2012

If you don't like olives, I have a feeling you don't like anchovies either, but they might be a good substitute. I suppose they're quite different than olives in taste and texture, but they both add a certain savory, punchy element to dishes, so if it feels a little flat, anchovies could fix it.

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Naina Lal
Naina Lal February 6, 2012

How about capers? Once rinsed, they would make a good substitute.

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Naina Lal
Naina Lal February 6, 2012

Okay....didn't read the whole question....so ignore my capers comment! :)) But then again...how about pickled vegetables like carrots and cauliflower??

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sexyLAMBCHOPx
sexyLAMBCHOPx February 6, 2012

I dont care for olives whole or in piece but tolerate them as a paste. Linzarella made a good suggestion with the anchovies. I love them melted down or in a paste, not whole. Capers are a favorite of mine and agree with the others for upping them or even caperberries.

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foidivin
foidivin February 6, 2012

Maybe some artichoke hearts simply for texture? They also go really well with capers depending on the recipe.

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Bevi
Bevi February 6, 2012

Sun dried tomatoes that are packed in oil and chopped? Oven roasted plum or cherry tomatoes?

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bigpan
bigpan February 6, 2012

I appreciate you not liking olives, maybe go to a good Italian deli one day where they have bins of different olives and taste a few. Some are very briny which you might not like, some are not as salty and offer a nice mild taste you might like. Also try a mild olive in a cooked dish ( a tagine perhaps) and you will discover what a great taste addition olives can add. Also, of course, very nice in a martini ... and you don't have to eat them - just enjoy the flavor they add.

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