Caper Berries in Wine Vinegar
Caperberries with stem pickled in wine vinegar, ranging from medium to large in size with crunchy texture. These are the matured fruit or the flowers produced from the caper bush. They have relatively intense flavour than the small buds and a soft flesh, pickled and preserved with stem. They are tangy and juicy, salty and sour, with a taste similar to olives.
Part of a Mediterranean delicacy, these are usually served as garnish to cocktails or pasta dishes, a relish or condiment.
*sliced or chopped to put in sauces
*as snack, appetizers or entrées
*use to enhance meat dishes especially white meats, fish, salads or pasta
*an exciting substitute for olives in salads
*top on a crostini with spread for a divine hors d'oeuvre
*served in an antipasto platter along with cured meats and olives
*excellent to pair with rich tomato or meat sauces, spread over grilled fish
*can be eaten on their own as part of a charcuterie board, roasted or pan-fried
*used as an ingredient in salads, meat, and seafood dishes
*perfect to add to a martini or cooked dishes
These fruits are nutritious with small doses yet significant percentages of fiber, protein, and minerals. They have antioxidant properties as well that aid in fighting off toxins from the body and also repel aging.
Ingredients: Caper berries with stem, wine vinegar, salt.
Storage: Keep refrigerated.
Once opened, keep refrigerated under liquid and consume within 2 weeks.
Shelf-life: 6 months minimum unopened
Cute Caperberry Crusts (Crostini Lazio)
thin slices of Sourdough baguette
60 g Crottin de Chavignol goat cheese
1 tbsp Grana Padano cheese, grated
60 g tuna in oil, drained
1/2 tbsp tuna oil (from the drained tuna)
2 tbsp olive oil
1 clove garlic, crushed
1 tbsp lemon juice
1 tbsp caperberries in vinegar, rinsed and drained
Blend all the ingredients (except bread and caperberries) to make a creamy spread, adjust taste according to preference.
Spread the cream over the slices of bread.
Top with caperberries.
Serve and enjoy!