This recipe arrives on 15/05/2026
Back to recipesCaper Paste
- 1 kg potatoes
- 1 large red onion
- 2 tbsp vinegar
- 100 g olives (leccino variety)
- 2 tbsp Orco Caper Paste
- 500 g cherry tomatoes
- Oregano
- Salt
- Extra virgin olive oil
- Basil
Add the caper paste when the salad is just warm, not hot: too much heat dulls its savouriness and the citrussy aroma typical of Pantelleria capers.
Cook the potatoes by boiling them in salted water, or wrap them in foil and bake or air-fry at 200°C for about 40 minutes, until tender.
Thinly slice the red onion and let it marinate for 10 minutes in a bowl with the vinegar, to mellow its flavour.
Cut the potatoes into even chunks and add them to the onion.
Add the halved cherry tomatoes, pitted olives, Orco Caper Paste, plenty of oregano and a few basil leaves torn by hand.
Season with salt, finish with a generous drizzle of olive oil and mix well.
Let it rest for a few minutes before serving, so all the flavours come together perfectly.
