There is no such thing as a cultivated caper on the volcanic island of Santorini. Capers grow wild everywhere, jutting out from stone walls and sprouting along craggy coasts. Ours are collected by the farmers that belong to the Santorini COOP, who also produce the islands amazing tomatoes. The wild capers receive no water other than what is naturally available in the winter rainy season.
Their flavor is unsurpassed thanks to the volcanic soil in which they grow, fighting for survival in harsh, dry, windy conditions, which ultimately gives Santorini’s capers their intense flavor and pungency. Santorini’s capers are also a little larger than most capers in the Eastern Mediterranean, a local distinction.
Capers are highly nutritious. They’re very rich in antioxidants, vitamins and minerals, especially calcium.
Serving: You can serve capers as pleasantly robust addition to almost anything, from tomato salads, such as the classic Greek Village Salad, to cabbage slaws or green salads, potato or tuna salads, and more. They make the perfect topping for bean dishes, warm salads and stews. Mix capers into white wine sauces, a combination that’s wonderful with baked or pan-seared fish and seafood. The local way with capers calls for actually cooking them with onions and tomatoes into a delicious stew, served alone or as a topping for fava.
Spread some of the island’s delicious tomato paste over one of our rusks, top with a sprinkling of Santorini capers, drizzle with olive oil and sprinkle with one of our hand-picked Greek mountain herbs, and, voila, you’ll be transported to the flavors of a Greek summer and can dream about those Santorini sunsets with every bite.