In Greece, and even more so on its dry, beautiful islands, the notion of plant-forward, nose-to-tail eating is as old as the hills. Nothing is wasted, and so it goes that the beloved caper bush provides not only buds and fruit as food, but also leaves - a local specialty.
Caper leaves are more subtle in flavor than the capers themselves. They are velvety and smooth, delicate but also full of flavor thanks to the special brine in which they are preserved. For serving suggestions, see "Recipe Ideas" below.
Recipe Ideas
Caper leaves can be used much the same way you would the capers themselves, as an attractive and interesting addition to a multitude of salads, chopped into tomato sauces and mixed into braised bean dishes, soups and stews. They are wonderful with fish and seafood, but also with chicken, pork and lamb, their delicate acidity a nice foil to the richness of meats. Try the leaves as the foundation for a Greek island pesto, with a handful of Aegina pistachios, one of our olive oils, lemon zest and fresh or dried herbs. Or, make your own Greek mezze mix with capers, caper leaves, olives and herbs.
Greek Salad with Heirloom Tomatoes, Santorini Capers, Aegina Pistachios, Watermelon, Peaches & Avocado
- Reviews
- Questions
I ordered one jar of capers and one of leaves but got...
I got two jars of leaves. VIcki P
United StatesSantorini Caper Leaves
Recently, my wife and I visited Santorini, and took a cooking class at a local restaurant and winery. One of the dishes we prepared was a Greek Salad, Santorini style. The recipe called for caper leaves. I bought these so I could make my salad the authentic way. My guests who enjoyed the salad had never heard this product. Bravo on great product. All the best, Pete Kraeger Dousman, WI
United StatesDelicious Caper Leaves
I was introduced to caper leaves by finding them on your website. I’ve been using them for a couple years now and they are absolutely delicious. Use them in chicken piccata, as well as on grilled fish. Will continue to reorder them in the future.
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