Azienda Agricola Caravaglio Capers In Wine Vinegar

Plump, crisp and mouth-wateringly briny, these capers are an elevated version of the popular pantry staple. Many caper varietals are packed in salt, but the vinegar gives them a pleasant pickle-like quality. These capers in particular have a burst of fruity and floral flavor that makes for a more nuanced bite (that might just change the mind of any caper hater you know). A subtle sweetness balances the tangy vinegar flavor as well. The buds are about medium sized, so you get a juicy pop of flavor, but small enough that you don’t have to chop them up if you don’t want to. Plus, the lovely brine can be used on its own once you finish the jar in vinaigrettes and more.

[/description-break] Ingredients [/title] Ingredients: Capers, white vinegar, sea salt, water [/accordion] Specifications [/title]​ Net Weight: 7 ounces
Place of Origin: Sicily[/accordions-break] Fragrant and delicately crunchy, these capers are grown in the mineral-rich soil of the island of Salina, just off the coast of Sicily.[/banner_heading] ​Producer Antonia Caravaglio takes Lilliput capers, which are known for their sweeter flavor, and carefully sorts them before letting the buds gently dry in the sun for 10 days before being packed in sea salt to cure. After a second, month-long round of curing with fresh salt, the capers are rinsed before getting packed in a brine of white wine vinegar and water. [/banner-text-break]These briny buds are great in spreads—try adding a spoonful to a can of tuna, with a crack of black pepper and a spoonful of softened cream cheese or mayo. Add minced shallot and fresh dill or parsley and smear on a slice of rye or sourdough toast with sliced radishes and an extra sprinkle of herbs, or in place of pate on a cheese board with crackers.​[/how-to-use-break]No need to rinse before incorporating into your favorite recipe.