Crunchy and tasty, these leaves of the caper plant are immersed in a sweet and sour solution that makes them perfect for any recipe with a gourmet feel in full Apulian style.
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Close your eyes with us and imagine Puglia sunnier than ever on a hot August afternoon. The walls of the houses are hot, but from the cracks in the plaster of a house baked by the sun, or in a small, barely shaded space between the dry stone walls that elegantly outline even the narrowest of the paths, a caper plant "emerges" at the 'sudden. Alone and solitary, testimony of life even where life would seem impossible, between stone and limestone, in the almost total absence of water. Elegant, decorative, weatherproof, respected by all, no one is allowed to touch or uproot it. She is the queen of these lands.
Pay attention to it. During a trip to Salento or Puglia it is not uncommon to come across some beautiful caper plants. Beautiful and luxuriant, the caper plant is decidedly ornamental, but it is also capable, as we all know, of giving life to an extraordinary fruit. The caper, in fact. But not only. The leaves of this plant are also edible. Today we offer them in this extraordinary version in oil. The caper leaves have the same flavor as the caper but a pleasantly crunchy texture, ideal for creating pleasant contrasts for the palate. It is a product that lends itself very well to giving life to gourmet dishes of both meat and fish, or to give that something to your salads especially on the occasion of the arrival of guests you want to amaze.
The caper leaves are cleaned by hand one by one and immersed in a solution based on extra virgin olive oil (43%), lemon juice (0.2%), sugar (5%), integral salt (1.3%) , apple cider vinegar (5%).