Santorini capers are as famous as the island of Santorini itself. From their caper bushes growing wild in-between the fieldstone retaining walls separating the island's celebrated vineyards they come to you pickled for a gourmet experience unlike any other.
In summertime, along with the glorious sun of Greece, self-growing caper bushes begin to appear on their favourite soil, on cliffs, rocky soil, and along the coastline of Greece, with the Cyclades island cluster almost monopolizing them. Caper buds and leaves have been used since ancient times both for their beneficial properties and their pharmaceutical ones. Low in calories, they're rich in antioxidants, calcium, magnesium, and iron. Moreover they have a high content in Vitamins A and C that the body benefits from.
Santorini capers grows on the steep Caldera slopes, on the island's stone walls and traditional terraced gardens. It is hand-collected and placed into jars with vinegar, for preservation purposes. The caper's spirited, tangy flavour is owed to the mustard oil in the caper buds. Once released, the mustard oil intensifies flavour. The delicious taste of capers is showcased only after they have been pickled since the brine they're packed in is what gives them their characteristic taste. One of the extraordinary jewels of Santorini has finally reached your table!
Prep & Usage
It adds a special flavour to all types of salad and also to sauces and smoked fish preserves. You can also enjoy it in potato salads, cold pasta salads and in Cretan ntakos salad.
The brine in which caper buds and leaves are preserved in, contains a large amount of salt. If you prefer them less salty, rinse them before consuming or reduce the salt specified in your recipes.
Produced by: Santo
Before opening, store in a cool place away from direct sources of light.
Sold by: Yoleni's
Capers, Water, Salt And Vinegar.
|Typical value||Per serving (5g)||Per 100|
|Energy Content (kcal)||1.5||–|
|- of which saturates (g)||0||–|
|- of which sugars (g)||0||–|
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