Capers have been considered a valuable delicacy from the times of the ancient Greeks.

Our capers grow wild on the rocky shores of the Mani Peninsula in Greece with the help of the light breeze and moisture from the sea. During the summer, they are collected by hand and cured gradually with water, preserved in brine, and stored in small glass jars.

Their tangy, salty flavor makes them a star ingredient tossed raw in salads, but they are also essential to many sauces, garnishes, and dishes like fish and lamb.

Capers require little prep and are a healthy way to pack your dishes with flavor.