The Complete Handbook of Olives & Capers
A professional's field guide to selecting, storing, using, and sourcing olives and capers for commercial kitchens, retail, and specialty food production.
by Alumigogo Books
non-fiction
The definitive practical guide to buying, using, and selling olives and capers for culinary professionals and serious hobbyists.
About this book
This is the reference book that should have existed for anyone who buys olives and capers in serious volume. It moves beyond the jar on the grocery store shelf to cover the entire lifecycle: how curing and brining methods create different styles, how to decode confusing size and grade designations, and how to evaluate a supplier based on brine chemistry, pit-to-flesh ratio, and caper bud size. It explains the fermentation science that makes these products safe and shelf-stable, and why a 10% salt brine gives a different result than a 15% one.
The handbook is structured for practical use. It offers a clear methodology for choosing the right product for a specific application, from a martini garnish to a puttanesca base to a retail olive bar. It covers proper storage and handling to minimize spoilage and waste, troubleshooting common issues like bitter almonds or mushy caper buds, and a neutral look at major suppliers and the business opportunities available in reselling and private labeling. It also surveys the regulatory landscape and emerging trends in fermentation, packaging, and production.
Written for professionals, businesses, and serious hobbyists, it avoids marketing fluff and presents usable knowledge directly. Whether you are a restaurant manager, a specialty foods buyer, or a home preserver who wants to move beyond a simple brine recipe, this handbook offers the depth and specificity you need to make confident, informed decisions.
Reader Reviews
Ryan Clark
★★★★★This is a seriously useful reference. I've been a buyer for a restaurant group for eight years, and the chapter on types and specifications alone is worth the price. It finally explains the practical difference between a 'Manzanilla' and a 'Gordal' beyond just the size and gives you actual brine density numbers to evaluate suppliers. My only gripe is the section on troubleshooting spoilage in an olive bar felt a bit short, but the rest is so detailed I've already recommended it to my boss.
William Rivera
★★★★★I bought this hoping for more on artisanal caper growing and curing, but the focus is firmly on commercial buying and kitchen handling. It's well-organized and the business opportunities chapter is a smart addition, but I felt the section on future trends was a bit speculative. If you're running a retail operation, you'll get a lot from it. I'm a serious home preserver, so some parts felt less relevant to my process, though the chemistry is solid and I learned from it.
Linda Rivera
★★★★★As a cheesemonger, I help customers pair accompaniments, and now I'm confident recommending olives and capers without guessing. The book explains things like why some olives are bitter and how to fix them, and what those tiny capers are worth their price. I appreciated that it's totally practical, no fluff, and the guide on choosing a supplier for the shop was exactly what I needed. I just wish the glossary was longer; a few terms I heard from my distributor weren't in there.