Highly recommended! 1/3 cup brined capers (from a 3.75-ounce jar), drained and coarsely chopped 1/4 cup extra-virgin olive oil 2 teaspoons finely grated lemon zest, plus 2 tablespoons fresh juice (from 2 lemons) Don’t forget to adjust the oil you pack in to camp! This is a winner for a busy weekday evening but tastes special enough to serve to company. Adjust and package accordingly for the needs of your trip. Ingredients: 1 cup olives, pitted and drained 2 Tbs capers, drained 2 T olive or coconut oil (melted once in camp) 2 cloves garlic Serve with: grilled steak, chicken, scallops or … You can make this slightly spicy tapenade with both oil-cured and brine-cured olives; just be sure to use large ones, which are easier to pit. The tapenade has a fresh rich flavor with the balsamic capers & sauteed tomatoes. Because you are doing all the tapenade prep while the fish is baking from start to finish is basically how long it takes to bake the fish - 15 to 20 min. Olive Caper Tapenade. NOTE: Makes roughly 1 cup of tapenade once rehydrated.