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
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.