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Capers are picked early in the morning before the scorching sun rises, and then graded before the preservation process. They are mixed with coarse salt that draws out water and forms a kind of pickle. The capers sit in this brine for a week or so, before being drained. The process is repeated several times before the capers are ready to store.

Salina capers are between 6 and 7mm. This is about 5% of the crop. Capers of this size have the best flavour and are not excessively pungent like larger grades.

Serving Suggestions: Rinse the salt from the capers and soak in several changes of water over the course of 4 or 5 hours. When the saltiness level is to your taste, drain the capers and dry thoroughly. It is a good idea to leave them in a tea towel on a chopping board overnight. Once dry, place the capers  in small jars with a little lemon juice, balsamic or red wine vinegar then cover with extra virgin olive oil. They will keep for months in the fridge if you can keep your hands off of them for that long.

Capers combine well with poultry and fish, garlic, herbs such as basil, oregano and parsley, lemon, balsamic vinegar, and tomatoes. They form the key ingredient in a classic puttanesca sauce or tapenade. They also appear in salsa verde. They are used mostly in the cooking of southern Italy, especially Sicily.


  • Hand-harvested wild capers harvested between May and September.
  • Delicious delicate caper flavour
  • Preserved in sea salt - no artificial colours, flavours or preserving agents
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Enoteca Sileno
920 Lygon Street, Carlton North 3054 VIC Australia
OPEN: Mon - Fri 9.00am - 6.00pm; Sat 9.00am - 5.30pm

T: 03 9389 7000

ABN: 73 004 756 834