Description
These special capers come to us from the Island of Pantelleria, a commune in the Strait of Sicily in Italy. They have PGI (protected geographical indication) status meaning there are strict regulations in place from the government in terms of how they are harvested and made.
Pantelleria is an extremely arid volcanic island. Because the island receives little rainfall, it is an ideal environment for growing capers. Each year the capers are harvested by hand from the beginning of May to the end of October. Depending on the weather conditions and rate of growth, the farmers return to each plant every 8-10 days to pick the unripened buds. The freshly harvested capers are placed in a vat and covered with coarse sea salt. They are then mixed every day for 10 days.
This flavor-packed pesto sauce is made from grinding capers, almonds, parsley, and basil together with extra virgin olive oil. This spread is ready to be used in your antipasti course (try it spread on a crostini topped with smoked salmon) or in pasta or seafood dishes.
Once opened, keep refrigerated and use within a few days.
INGREDIENTS: 45% Italian capers (salt, vinegar), extra virgin olive oil, 10% almonds, parsley, basil.
Bonomo and Giglio
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