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ProvençalTapenadeBlack olives pounded with capers, anchovies, garlic and olive oil, spread on toast.Be its first cook →ItalianCaponataFried aubergine with celery, onion, tomato, capers and olives, in a sweet-and-sour sauce of vinegar and sugar.Tastes sharpBe its first cook →GreekDakosA hard barley rusk softened with grated tomato and olive oil, heaped with soft white cheese, oregano and capers.Tastes sharp, deeply savoury and richBe its first cook →MexicanPescado a la veracruzanaRed snapper baked or simmered in a sauce of tomato, onion and garlic with green olives, capers and pickled chillies.Tastes mild and savouryBe its first cook →That's everything for that word. The index stops when it runs out.