Caper Berries in Vinegar — The Fruit of the Caper Bush

Caper berries pickled in vinegar: meaty, juicy and with an elegant bitter note. The classic little dish of Andalusian taverns. Buy online.

Ideas to enjoy them

• On their own, as an aperitif.
• In salads.

Storage

Keep in a cool place or in the fridge. Once opened, always refrigerate and keep covered in their liquid.

Best before date indicated on the package label. Once opened, keep refrigerated with the caper berries covered in their vinegar.

The fruit, not the bud: caper berries are the mature fruit of the caper bush (Capparis spinosa) — larger, fleshier, and softer than capers; with their natural stem, ready to be picked up.
From the wild Mediterranean caper bush, the indestructible shrub of rocky and sunny areas — harvested at their peak, from green to reddish depending on ripeness.
Classic pickle: vinegar, water, and salt — the method that preserves their texture and character.
Flavor with three acts: acidity from the vinegar, a deep herbal background, and a subtle, elegant bitterness that seals the bite.
The Andalusian tavern appetizer: in the south, a small plate of caper berries with vermouth or manzanilla sherry is a ritual.
Selected by SalazonArte for their stall at the Central Market of Valencia.

Flavor: balanced and deep—the vibrant acidity of the pickle on a unique vegetal-herbal background (the "caper-like" flavor, but rounder) with that fine bitter nuance that captivates the adult palate.
Texture: fleshy and juicy with a crispy touch—and the inner seeds that gently crackle when bitten, its hallmark.
Aroma: Mediterranean and vegetal, unmistakable.

Vacuum pack
Drained net weight: 500 grams approximately.

Average values per 100 g
Energy: 100 kJ / 24 kcal
Fat: 0.6 g — of which saturates: 0.1 g
Carbohydrate: 2.5 g — of which sugars: <1 g
Protein: 1.5 g
Salt: 2.5 g

The Sevillian tapa: caper berries on their own, well-chilled, with a manzanilla sherry or vermouth — the three-ingredient Andalusian aperitif: berry, vinegar, and conversation.
With creamy cheeses: on burrata, ricotta, or fresh cheese with EVOO — their acidity cuts through the cream and creates a restaurant-quality contrast.
In substantial salads: tomato, potato, green — they provide the acid-herbal note that replaces vinaigrette.
With fish and white meats: whole or chopped on steamed fish, grilled chicken, or a carpaccio — where small capers season, caper berries accompany with presence.
In sauces: chopped in tartare, in compound butters, or in a lemon dressing for fish.
Our house recommendation: serve them with their stem — it's the built-in handle — and very cold: their fine bitterness turns into pure elegance at low temperatures.

Mediterranean caper berries (Capparis spinosa), the wild shrub of the rocky and sunny drylands of the Mediterranean, harvested at their optimal ripeness and pickled in vinegar, water, and salt according to the traditional method. Selected by SalazonArte for their stall at the Central Market of Valencia.

Keep caper berries submerged in their vinegar.
Once opened: refrigerate, keep tightly closed, use clean utensils when serving.
Protect from direct sunlight and heat.

SULFITES

Caperberries, salt, vinegar, and water. Preservatives E-211, E-202, Acidity regulator: Citric acid E-330, Antioxidant E-300, Lactic acid E-270, Flavor enhancers E-621, E-635, SULPHITES