1. First, soak the capers in water for several hours, or overnight. Drain and change the water twice while the capers soak.
2. Drain the capers, taking care to remove as much excess water as possible.
3. In a blender, blend the capers, oregano, and olive oil, until it has the consistency of paste.
4. Store in a jar in the refrigerator, and use on toast, on top of ﬁsh or vegetables, or stirred into pasta.
Adapted from La cucina di Pantelleria. With help from Chef Maurizio Billardello del Ristorante La Nicchia. Text and recipes by Gianni Busetta, photos and graphics by Grazia Cucci, Arti Graﬁche Campo di Alcamo, February 2011
Total Fat; 11g
Saturated Fat: 1.5g
Total Sugar: 0g (Added Sugar: 0g)