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Description

Caper berries are hand picked from Virgona's own caper bushes. They are mixed with coarse salt that draws out water and forms a kind of pickle. The capers sit in this brine for a week or so, before being drained. The process is repeated several times before the capers are ready to store.

Serving Suggestions: 

Rinse caper berries well before using them. If you wish to eliminate more salt, soak in several changes of water over the course of 4 or 5 hours. When the berries are to your taste, drain them and dry thoroughly. It is a good idea to leave them in a tea towel on a chopping board overnight. Once dry, place the caper berries in small jars with a little lemon juice, balsamic or red wine vinegar then cover with extra virgin olive oil. They will keep for months in the fridge if you can keep your hands off of them for that long.

Caper berries combine well with poultry and fish, garlic, herbs such as basil, oregano and parsley, lemon, balsamic vinegar, and tomatoes. Add them to salads or serve them with antipasti and salumi. They are used mostly in the cooking of southern Italy, especially Sicily.

Features

  • Hand-harvested wild caper berries
  • Delicious delicate caper flavour
  • Preserved in sea salt - no artificial colours, flavours or preserving agents
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Enoteca Sileno
920 Lygon Street, Carlton North 3054 VIC Australia

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