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 and are packed in white wine vinegar. 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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