Home Larder Ingredients Santorini Caper Leaves

Santorini Caper Leaves

Santorini wild capers are notoriously tantalising, sprouting up in the most difficult to reach places. You can find them everywhere from rugged bushes to steep cliff faces and even in nooks and crannies in old brick walls. As such, harvesting and tracking them down is a true labour of love for the local ‘yiayades’. Caper leaves are hand picked in the summer months then fermented and softened in brine until they turn dark green. They add richness and mild saltiness to fish and meat dishes and can even be used to wrap whole cuts before roasting. Also lovely as an authentic Mediterranean edible garnish for pasta, dips or hummus.
Net content: 60-200g drained

Packaging: Glass jar

Suitable for Vegetarians and Vegans

Ingredients:  Caper Leaves, Water, Salt, Vinegar

Typical ValuesPer 100g
of which Saturates0.3g
of which Sugars0.7g
Serve on the top of Greek, nicoise or dakos salad and greate for spicing up dishes such as pasta with bottarga or grilled fish.

Santo Wines, Santorini, Aegean Islands

The Union of Santorini Co-operatives, now known as Santo Wines, was founded in 1947. Today, it represents all cultivators on the island of Santorini, and has over 1,200 active members. Santo Wines is committed to safeguarding local, traditional cultivation, and producing the highest quality Protected Designation of Origin (PDO) Santorini wines, crops, and produce, as well as promoting sustainable agricultural development. Santo Wines invests in ongoing development and research, particularly looking at the preservation of biodiversity on the island through a nursery of indigenous varieties, which provides a solid base for study and the trial cultivation of local grapes. But the co-operative has a mission far beyond just viniculture, and it looks to promote all high-quality Santorini products, such as PDO Santorini Tomato, PDO Santorini Fava, capers and caper leaves.

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