Full of flavor, these capers can transform a dish. They come from the preserved flower bud of the caper plant, harvested by hand from May to August on the tiny island of Pantelleria, off the coast of Sicily. They're cured 20-30 days, drained and packed in coarse sea salt. These capers seem to be a bit bigger than the others we sell in jars - so they tend to be a bit softer and are more easily integrated into the other flavors in your dish. Rinse the salted capers first, then chop a few and mix into your tuna salad, or add some to chopped tomatoes and lots of fresh herbs to make a Mediterranean-style salsa for chicken, fish, meats or even pasta. These capers are incredibly versatile, and are so much more flavorful than any other caper we've found.
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