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
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