Capers and olives, a flavor that enriches Dominican dishes

In addition to being fruits that are very healthy for our body, capers and olives are two allies of Dominican gastronomy that provide delicious flavors to the most varied products such as locrios, pasta, stews and many others. As part of the celebration of World Olive Day, we are going to highlight the benefits of these foods. For example, the olive is rich in fiber, calcium, omega, antioxidants, iron, minerals; vitamins B and C. From this edible, small, oval fruit; green, purple and black in color, the base of the Mediterranean diet is extracted, olive oil, another favorite in the season of the Dominican Republic.

Meanwhile, the caper, also native to Asia, comes from a shrub with a thorny stem and heart-shaped leaves. Its fruit – the caper-, bright green in color, is the size of a pea, and is used as a condiment, standing out for a slightly bitter, intense flavor and it differs from olives due to its low level of fat; and because it is 85% water and carbohydrate.

Both fruits occupy a privileged position in the kitchen worldwide. “Dishes with olives and capers are usually prepared by housewives, who include them both at lunch and dinner. Some people tend to fry the capers and their liquid with the seasoning, and include the olives when the dish is almost ready ”, says Elizabeth Robles, Marketing Manager of Casa Paco, whose product portfolio includes Olives, Capers and Alcaparrados La Sevillana.

There is a market study that revealed that some of the dishes that Dominicans cook the most with olives and capers are spaghetti, moro, locrio, asopado, salads and pasta; and as a snack or side in the traditional snack of cookies with tuna and olives, the executive quotes.

This firm present in the country shares two recipes that you will surely want to replicate:

Chicken sevillian stew

▫️ Preparation: 5 minutes

▫️Cooking: 30 to 45 minutes

▫️Servings: 6 servings


1 chicken about 3 pounds cut into chunks

1 lemon

1/2 small red onion, minced

3 garlic cloves, crushed

1/2 Cup of cubanela pepper cut into julienne

1/2 Cup of bell peppers cut in julienne

1 teaspoon oregano

1/4 Cup of fresh coriander leaves chopped with everything and stem (vegetables)

Salt to taste


2 teaspoons vegetable oil

1 tablespoon tomato paste (optional) and / or 1/2 cup tomato puree or chopped ripe tomatoes

1/4 Cup of caper with peppers with a little of its liquid (you can use without peppers or just olives).


Squeeze half a lemon over the chicken and remove the skin and excess fat from the chicken. Rinse with a little water (be careful to dispose of the water so that it does not contaminate the kitchen) drain well and dry a little.

Season with the remaining lemon juice, onion, garlic, ají cubanela, oregano, chopped coriander, salt and pepper. Booking. Heat the oil in a heavy-bottomed pot over medium-high heat. Once it reaches the right temperature, add the chicken pieces touching the bottom of the pot. Cook until golden brown.

Add a little of the marinade water to detach the pieces and do the same process on the other side. Add the tablespoon of tomato paste and / or the chopped tomatoes and the capers and olives.

Reduce the heat to medium and cook, stirring regularly and adding tablespoons of the marinade along with the vegetables in it – chili peppers, onion, cilantro – until the chicken is well cooked.

Cod stewed with olives

▫️ Preparation: 15 minutes

▫️Cooking: 30 minutes

▫️Servings: 6 servings


1 tablespoon of oil

1/2 Cup of white onion cut into medium julienne.

1/2 cup of cubanela pepper cut into medium julienne.

1/2 cup red bell peppers cut into medium julienne.

2 garlic cloves minced

3 tablespoons tomato paste

1 Cup of tomato puree or chopped ripe tomatoes.

1/4 cup of olives with a little of their liquid.

1.5 cups of water or fish broth.

4 cups of desalted and shredded cod.

Salt to taste



Heat the oil over medium high heat and sauté the onion, chili and peppers. When the first one becomes translucent, add the garlic and cook until it has a little perfume. Add the tomato paste together with the puree and the olives with everything and liquid. Cook until it starts to boil.

Add the desalted and crumbled cod with a little water or broth. When it starts to boil, reduce the heat. Cook over medium low heat adding portions of water or broth in 2 or 3 more batches (add each batch of water each time you see the sauce reduce a little). Season with salt and pepper. Remove from heat and serve with white rice.