- 1/3 cup salt-packed capers (see Note)
- 1/4 cup pure olive oil
- Soak the capers in 2 cups of cold water for 1 hour. Drain, rinse and pat thoroughly dry.
- In a small skillet, heat the oil until shimmering. Add the capers and cook over moderately high heat, stirring occasionally, until lightly browned and frizzled, about 2 minutes. Drain on paper towels and serve immediately.
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