I am delighted to launch these world class Denominazione di Origine Protetta (Protected Designation of Origin) capers from the wild, sun-drenched, volcanic island of Salina, southern Italy, under our esteemed in-house, silver label range - Radiant Revolutions. 

These raw, naturally organic capers, handpicked on the timeless, green island of Salina (off the coast of Sicily in the Aeolian archipelago), are preserved only with authentic Sicilian sea salt. Thanks to the island's idyllic growing conditions, intense dry sun, rich volcanic mineralisation, warm wind and fast draining soils, Salina capers are famed around the world by Michelin star chefs and culinary connoisseurs of all persuasions, as some of the world's absolute finest and most nutritionally replete. Whereas almost all other capers on the market are packed in cheap, table salt made brine water (usually with preservatives), our sublime capers are preserved the traditional way - cured (preserved) only in natural sea salt within minutes of being harvested.

Ingredients: Raw Salina Capers, Sicilian Sea Salt. Always fresh stock of these highly sought after capers. Our current batch has a long best before of 29/07/2031.

Capers are the world’s highest source of the longevity promoting and mood enhancing phytonutrient Quercetin. As if that wasn't enough, they are also one of the world's very highest source of the blood vessel and cardiovascular strengthening polyphenol Rutin. Our natural raw capers are also a fantastic source of the potent free-radical scavenger Superoxide Dismutase (SOD).  

Directions

Simply soak the desired amount of capers in clean water, for at least 30 minutes, to dissolve the salt off of the capers, then strain, perhaps a very short rinse. Repeat the process again one more time in fresh water. If the capers are still a little too salty, simply repeat the process. For those on low salt diets, 4 soaking/rinses will suffice to remove nearly every trace of the natural Sicilian sea salt. If your meal/recipe requires salt, you can use the salt in the capers instead of adding any additional salt. In such cases, one or two soaks will certainly suffice to impart the appropriate level of natural salinity to your food.

How to Use

Once strained, our raw soaked capers are ready to roll. At their simplest they can be eaten by themselves as a nourishing rich snack, preferably with a little olive oil, olives, cheese or soaked nuts/seeds, i.e. something with a fat content, to maximise the absorption of caper's rich suite of fat-soluble vitamins and fat-assisted phytochemicals (vitamins A, K, E and critical flavonoids such Quercetin, Rutin and Zeaxanthin). 

Capers are a wonderful addition to salads of all descriptions, and in many parts of Italy, are an essential ingredient of an insalata, from extremely simple to extravagant. 

Capers are a central ingredient in numerous Mediterranean & European sauces such as piccata, tartare sauce and Gribiche. They also make a fantastic pickle or pesto, are a vibrant addition to pizza and are great added at the final cooking stages to hot-pots and savoury meals of all persuasions. Thinly sliced (perhaps alongside chives), they are a perfect atop scrambled eggs or omelettes, 

Storage Instructions

Keep your packs of capers in a cool dry location. Once a pack is open, keep refrigerated. Optimally decant the pack into a clean glass jar and keep refrigerated, just make sure most of the salt is also decanted to keep preservation at maximal levels. A food clip on the original packaging is also completely fine.

For more information on the unique properties and benefits of real capers, please see my article here.

Please select from the following pack sizes:

• 1 pack £9.99
• 2 packs £19.49
• 4 packs £37.99 
• BULK 10 packs (2.5kg) £89.99