La Nicchia Capers in wine vinegar

The rich volcanic soils of Pantelleria, off the coast of Sicily, give these capers their distinctive flavour. After harvesting they are packed in salt for up to 25 days, causing them to go through a fermentation period where lactic acid is released, darkening their brilliant green colour and reducing the bitterness. After cleaning they are stored in white wine vinegar ready to toss on steamed vegetables, delicate fish or pasta.

Each jar contains 100g of capers.

Please refer to packaging for use by date information.