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Capers In Salt Masiello 60g

Capers In Salt

Capers packed in salt have a fresher, almost floral flavour and aroma. They keep their shape and firmness better, too.

Rinse brined capers before using. Salt-packed capers are too salty to be eaten straight from the jar; soak them in cool water for about 15 minutes and rinse in several changes of water. If the capers are large, you can chop them roughly unless you want a big burst of caper flavour.

For an unusual garnish or salad addition, pat capers dry and then lightly fry them in a little olive oil. They'll get crisp and open up like the little flowers they are. Also a great addition to fish meals.