Wild Mediterranean Capers - Jansal Valley
Capers are traditionally paired with smoked fish and meats, but are also excellent in egg dishes, salads, and any classic Mediterranean preparations.
We hand harvest these wild capers along the rich coastal farmland of Lorca, Spain. The buds are sun-dried and fermented in a vinegar brine for 45-90 days to develop a delicate texture and vibrant, natural green color. The flavor is sour, savory & salty, perfectly balanced by the brightness of our pungent brine.