Indeed, these are the finest capers I have ever had. From Pantelleria, a small island off Sicily, Italy, these capers are hand-picked on a co-operative farm. The work is incredibly laborious and back breaking, as the plants are low to the ground, and each caper needs to be picked at precisely the moment that it is ripe for harvest. They are cured in the region's famed salt and sun. Without boast or doubt, they are the plumpest, most flavorful caper we have ever found. Soak for 3-4 hours before using in salads, or frying in olive oil and lemon and tossing on a piece of fish. Amazing.
350 grams of salt cured capers in a French resealable, reusable glass jar $32