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Capers packed in salt are incredibly salty. Once soaked until tolerably saline, they are infinitely superior to their pickled twins. On the matter of superior capers, these are grown on the black sands of Pantelleria, a low island between Sicily and Africa, so windswept only Muscat grapes and caper bushes grow there. By clinging low to the sand, they are the epitome, fat, juicy and flavoursome.

Soak them before using. I use them copiously, in salads, braised in stews, in pastas, or even fried crispy in butter as a bar snack. 200g