Spicy Ligurian Caviar

Don’t let the name fool you. This Italian “caviar” has nothing to do with fish eggs. It’s a Ligurian spread made from olive paste blended with capers and a pinch of red pepper flakes into a dark, intensely savory puree. Spread it on crostini and you’ll understand why the name stuck.

The olive paste provides the briny, rich base while capers add pops of sharp, vinegary flavor. Just a tiny amount of red pepper flakes warms everything up without burying the olives. This is a three-ingredient recipe where each one pulls serious weight.

Cover the surface with a thin layer of olive oil before refrigerating. The oil creates a seal that keeps the spread from oxidizing and drying out, extending its fridge life to a solid two weeks.

Chef Tips

• Taste before salting: Olive paste and capers are both already salty. You may not need additional salt at all.
• Blend to your preferred texture: Smooth for spreading on crostini, slightly chunky for a rustier, more traditional presentation.
• The olive oil seal matters: Without it, the surface darkens and dries within a few days.
• Bring to room temperature before serving. Cold dulls the flavors and makes it harder to spread.