Tangily Spanish capers in Brine with a little Extra Virgin Olive Oil on top. Just the thing to add a bit of oomph to all sorts of dishes, sauces, and salads.
Ingredients: Capers Capotes 93%, Water, Extra Virgin Olive Oil, Rapeseed Oil, Salt, Acidity Regulator: Lactic Acid
From our resident Chef, Brett Sutton of famed gastropub The White Post
"Capers have so many different uses, and you don't need many to make a real impression. Pop a spoonful into mayo with a squeeze of lemon, some Cornichons and some parsley for a simple but great tartare sauce.
"In the restaurant a sauce with a few capers and a couple of ripped leaves of basil is welcome with most lamb dishes. A few Capers can bring a humble pizza to life, and they can just bring a really unusual dimensions to crushed potatoes or fish, ticking a lot of boxes."
Glass Jar (220g), Steel Lid (10g)
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