Olives, Anchovies, and Capers: The Secret Ingredients of the Mediterranean Table by Georgeanne Brennan

  • Brine used to store olives

    from Olives, Anchovies, and Capers: The Secret Ingredients of the Mediterranean Table Olives, Anchovies, and Capers by Georgeanne Brennan

    • Categories: Dressings & marinades
    • Ingredients: coarse sea salt; bay leaves; fennel flowers; winter savory; thyme; dried orange peel; coriander seeds; black peppercorns
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Notes about Recipes in this book

  • White beans with anchovies

    • wester on August 28, 2018

      A good salad with bold flavors. Needs lots more oil and parsley.

  • Swordfish with capers and fresh tomatoes

    • Kinhawaii on June 03, 2024

      Yummy & quick- made with thin Ono steaks.

  • Pan-seared salmon with capers and green peppercorns

    • Tee.Tee on May 09, 2026

      Want to make

  • Parmesan-crusted veal chops finished with lemon and capers

    • Breadcrumbs on January 27, 2013

      p. 97 Really lovely. I had some smaller sized provimi chops from Tortera and since it was too cold to grill them, I landed on this recipe that’s very similar to Veal Piccata. I really liked the addition of fresh parmesan in the breadcrumb mixture as it aided in the caramelization of the crust and of course, added great flavour to an otherwise blandish cut of veal. The only change I’d make next time around would be to add a pat or two of butter to the lemon sauce to smooth out the flavour and balance the acid which, can be a bit too intense on its own with such a mildly flavoured meat. Excellent tender chops. Definitely worth repeating. Photos here: http://chowhound.chow.com/topics/887978#7855723

    • Breadcrumbs on January 27, 2013

      ERRATA NOTE: This recipe contains an error. Only 1/4 cup of flour is required however flour is listed twice in the ingredients list.

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  • ISBN 10 0811824942
  • ISBN 13 9780811824941
  • Published Jul 01 2001
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

No one knows just what makes the Mediterranean shores so white, the sun so golden, or the sea so blue. But thanks to award-winning author Georgeanne Brennan, we now know what makes the cuisine so delicious. Olives, capers, and anchovies are the secret ingredient behind the magical flavors of the Mediterranean. Toss a few tangy olives or capers, or a savory anchovy or two into these over 50 dazzling recipes and instantly capture the fresh, sun-drenched flavors of Italy, France, Greece, Tunisia, and Morocco. Brennan reveals the basic techniques for salting, brining, curing, and seasoning these delicacies and also explores their history and common uses.

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