Tomato, Olive, and Caper Compote

Save Recipe
  • Total: 21 min
  • Prep: 15 min
  • Cook: 6 min
  • Yield: about 4 servings
Share This Recipe


3 tablespoons extra-virgin olive oil

1 small yellow onion, finely chopped

7 cloves garlic, minced

1/2 to 1 jalapeno, seeded and finely chopped

1/4 cup finely chopped celery (with leaves)

7 plum tomatoes (about 14 ounces), halved, seeds squeezed out, and diced

1/2 cup kalmata olives, roughly chopped

2 tablespoons capers

Freshly ground black pepper, to taste

2 tablespoons freshly squeezed lemon juice

2 tablespoons chopped parsley


  1. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, jalapeno, and celery, season with pepper, and cook, stirring, until soft and fragrant, about 4 minutes. Add the tomatoes, olives, and capers and cook, stirring, until hot, about 2 minutes more.
  2. Remove from the heat and stir in the lemon juice and parsley.

Cook’s Note

This briny Mediterranean-like compote goes well with grilled or broiled fish.

Vegetarian Chimichangas
Catherine McCord

Vegetarian Chimichangas

24m Easy 99%
Vegetarian Escargot
Daniel Boulud

Vegetarian Escargot

7m Easy 100%
Fish with Tomatoes, Olives and Capers
19m Easy 98%
Vegetarian Pot Stickers
32m Easy 100%