I am planning a tasting menu for potential clients and they have asked me to prepare several things that traditionally require olives and/or capers (pate, tapenade, bagels w/lox, etc) That being said, one has a severe allergy to olives (black & green) but isn't allergic to olive oil, the other has a severe allergy to capers and both types of olives, and isn't allergic to olive oil. WHAT CAN I SUBSTITUTE THEM FOR???? I'm close to breaking down
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)