Alcaparrado – Puerto Rican Olive & Pepper Mix

Jun 07, 2023June 7, 20230 17

Alcaparrado - A Flavorful Puerto Rican Olive and Pepper Mix Recipe

Alcaparrado – Puerto Rican Olive & Pepper Mix

by The Chefin Appetizer

Prep

5 min

Cook

0 min

Ready In

65 min

Level

Very easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

107

Sugar

Fat

10g

Alcaparrado is a popular Puerto Rican condiment made from pimento-stuffed green olives, capers, red wine vinegar, olive oil, and black pepper. This flavorful mix is a staple in Puerto Rican cuisine, where it is often served as a side with dishes like arroz con gandules (rice with pigeon peas) or as a topping for grilled meats like chicken or pork. Alcaparrado is easy to make and can be prepared in advance and stored in the refrigerator. It is a must-try recipe for anyone looking to add a touch of Puerto Rican flavor to their meals.

Instructions

1.	Drain the pimento-stuffed green olives and the capers and transfer them to a medium-sized bowl.
2.	Add the red wine vinegar, olive oil, and black pepper to the bowl and mix well.
3.	Let the mixture sit for at least an hour to allow the flavors to meld together.
4.	Serve the alcaparrado as a side with your favorite Puerto Rican dishes or as a topping for grilled meats.

PROS

A simple and easy-to-make recipe that can be prepared in advance and stored in the refrigerator.

The combination of pimento-stuffed green olives and capers gives the alcaparrado a tangy and slightly salty flavor that pairs well with many Puerto Rican dishes.

CONS

Some people may find the flavor of capers too strong or overpowering.

This recipe may not be suitable for those who do not enjoy olives or vinegar-based foods.

HEALTH & BENEFITS

Olives and capers are a good source of antioxidants, which help to protect the body against cell damage caused by free radicals.
In addition, olives contain healthy monounsaturated fats that may help to reduce the risk of heart disease.

	6 ounces pimento-stuffed green olives
	3 ounces capers
	1/2 cup red wine vinegar
	2 tablespoons olive oil
	1/8 teaspoon black pepper