The broccoli with olives and capers is a rich and tasty side dish, also ideal as a pasta topping. I first boiled the broccoli and then sautéed them in a pan with oil, garlic, chili pepper, capers, and olives. In no time and with simple ingredients, you’ll serve a side dish that everyone will appreciate, even the skeptics who don’t particularly like broccoli!
For other delicious recipes, see the following collections:
Ten vegetable side dishes for October
10 Autumn side dishes to make in a pan
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
Ingredients
- 5.3 oz broccoli
- 2 tbsp capers
- 2 tbsp green olives
- 1 sprig dried oregano
- 1 clove garlic
- 1 chili pepper
- to taste extra virgin olive oil
- to taste salt
Preparation
To make the broccoli with olives and capers, wash and clean the broccoli, cut them with a knife, separating the florets from the stem.
Cook the broccoli in plenty of salted boiling water. Once they are tender, drain them using a slotted spoon or a colander.
In a pan, slightly brown a clove of garlic with a drizzle of extra virgin olive oil and the chopped chili pepper.
Then add the broccoli, capers, and pitted and sliced olives.
Salt to taste, add the oregano, and sauté in the pan for a few minutes.
Serve and enjoy your meal!
Note: For those who do not follow a vegetarian diet, you can add anchovies or guanciale.
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