Instead · 1
capers
half as much
- What it gets you
- Brine, salt and a sharp savory hit in the same dishes.
- What it costs you
- The fat and the flesh. An olive is something to chew; a caper is a burst.
Substitutions · 18 dishes here use it
Out of olives
Salt, bitterness and fat in one small package. Rinse them if they are going into something already salty, and never buy the pitted ones if you can help it — pitting costs them their texture.
Everything below is judged against that job. A swap that covers it is a swap; one that only looks similar is not.
7 of the 18 dishes here that mention olives list it as optional — 39% of them. In those, the correct substitution is nothing.
What to reach for
Instead · 2
pickled vegetables — cornichons, giardiniera
one for one
- What it gets you
- Acid, salt and texture in a salad, a relish or on a board.
- What it costs you
- The oiliness, and the specific bitterness that makes a puttanesca work.
Instead · 3
sun-dried tomatoes
one for one
- What it gets you
- Concentrated savory chunks with body, packed in oil, doing the same job in a pasta or a salad.
- What it costs you
- The brine. These are sweet where olives are salty, so add salt back.
Where you can just leave it out · 7
These dishes list olives as optional. They were written to work without it, so no ratio is needed and nothing has to be bought.
Where the swap will be tasted · 3
These need it and are short enough that nothing hides: 4 required ingredients or fewer, which makes olives a quarter of what is in the pan. Make the swap a decision rather than a repair.
Check what else is in the pan
The company olives keeps in this library, counted off required ingredients. A swap that argues with the top two is the wrong swap, whatever a chart says.