Eco Food Friday: Organic Capers
I discovered the flavor of capers late in life, and I enjoy organic capers
on bagels with cream cheese. My neighbor puts them on deviled eggs.
Capers are the flower buds of a bush that grows wild throughout the Mediterranean, but the very best capers come from the tiny volcanic islands off the coast of Sicily, where the distinct cultivars nocellae and nocellara grow. The islanders insist that salt-curing is the only way to preserve the intense floral flavors and firm texture of the delicate buds, which may then be totally destroyed by the vinegar or brine-packing favored by other countries. After salt-curing, these organic capers are packed in organic extra virgin olive oil.
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Posted by Jennifer Lance at April 4, 2008 9:36 AM