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Caponata
Discover our Caponata recipe.
No additives, colourings or preservatives, thus preserving all the nutritional value of the product.
First it is a delicious Mediterranean spread from Sicilia, made from eggplant, sundried tomatoes, capers, carlic sweet pappers.
This spread with its fresh and tasty taste is perfect for your appetizers . Enjoy it also with your toasts , or to accompany your Mediterranean starters .
Enjoy this caviar spread on bread baguette or crackers and with a glass of Rosé wine for a tasty moment.
Key differences difference between caponata and tapenade.
Caponata is a Sicilian cooked eggplant vegetable stew/salad; tapenade is a Provençal raw olive-based spread.
- First, Caponata comes from Sicily (Italy) whereas tapenade — Provence (southern France).
- Main ingredients: caponata — eggplant plus celery, tomatoes, capers, olives, onion, often vinegar and sugar (sweet-sour); tapenade — primarily black or green olives, capers, anchovies, and olive oil (sometimes garlic, lemon).
- Regarding the preparation, in our preparation vegetables are cooked (fried or sautéed) then simmered into a chunky, saucy mixture; tapenade — ingredients are finely chopped or puréed into a paste or spread, usually uncooked.
- Texture: caponata — chunky, stew-like; tapenade — smooth to coarse paste.
Last but not least, both of this spread and tapenade can be served as an antipasto, side dish, or topping for crostini and pasta.
Ingredients:
Black olives 45% (EU and non-EU origin), extra virgin olive oil, sundried tomatoes, capers, garlic, herbs, parsley, sweet pepper, anchovies (salted anchovies Engraulis encrasicolus (fish), salt), concentrated lemon juice
How to use: after opening keep refrigerated and consume as soon as possible.
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