The Caper

 

  Centenary, pluriannual plant. Capparis Spinosa is the scientific name of a predominantly wild brambly shrub belonging to the caparidaceae family. it is a tipically Mediterranean species with creeping roots, oval leaves and a prickly stalk.

  Three products are derived from this plant of exquisite culinary characteristics:

  • The caper: common name given to the flower-bud harvested before opening between May and July. It is fundamentally used as a condiment, although in some areas it is eaten pickled.
  • The caperberry: the fruit of the buds that have been correctly pollinated.
  • The stalk: tender and ideal for consumption, the stalk first appears in the spring season. Both the caperberry and stalk are eaten pickled as an aperitif.

  With the high degree of specialisation resulting from this being the main product of our industrial activity, and through all consequent research, our produce has come to enjoy an enormous prestige.

  After a rigorous selection of varieties, we meticulously hand-harvest the product and subject it to a regime of natural fermentation, using a genuine process wich gives the fruit a delicate texture and pure natural green colour, at the same time preserving its natural organoleptic properties.

 

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