Capers grow on low lying bushes and these tiny ones are picked as soon as they appear. They are packed in salt and undergo a fermentation period, making the brilliant green buds darker and leaching out bitter juice. After cleaning they are stored in olive oil. Without the dominant taste of vinegar, capers are surprisingly delicate with a wonderful citrus pungency. We have managed to find tiny 6-7 calibre capers. Don’t forget to use the oil for dressings and as a finishing oil.
