Caper leaves, if properly prepared, can also be eaten. They are carefully harvested in Salina, more precisely in Pollara, at the same time as the capers. It takes a lot of experience to know which leaves are best for the delicate leaves preservation.
After harvesting, the caper leaves are placed in medium coarse sea salt for 30 days. Then they must ferment in brine for another 60 days. For another day, the leaves are desalted again in fresh water and pickled for four hours in a mixture of water and vinegar.
Then dry the leaves on linen sheets for one night. The next morning, the caper leaves are put in a large vat final seasoned with chili and oregano, carefully poured into jars and dressed with the best olive oil. Ready are our delicious caper leaves.
Nutritional values per 100 g Energy 731 kj (175 kcal), Fat 12 g, Carbohydrate 12 g, Protein 4.3 g, Salt 0.3 g
Extra virgin olive oil, caper leaves from Salina (31%), white wine vinegar, oregano, chili.
The caper leaves have a tart, salty, spicy and slightly lemony flavor, which carries a refreshing note. Likewise, the leaves have a slight pungency that enlivens their flavor. Through the fermentation process, caper leaves often develop a deeper, umami-like flavor that makes them particularly interesting.
The combination of all these elements gives a flavor that is used in many Mediterranean and international dishes to add an interesting flavor dimension. Although it has a certain intensity, the taste of caper leaves preserved in olive oil can harmonize wonderfully with other ingredients to enhance dishes.
The caper leaves are perfect with antipasti, to decorate dishes, on the topped ciabatta sandwich or southern Italian pasta dishes.