Among the most prized capers in the world, these small D.O.P. buds from the volcanic island of Salina are hand-harvested and preserved in sea salt by a specialist Aeolian producer, delivering intense Mediterranean fragrance and savoury depth in every bite.​​
 
Authentic Salina D.O.P. capers
Certified capers from the Aeolian Islands, where D.O.P. status protects their unique origin, traditional methods, and exceptional quality.​​
Volcanic grown on the Aeolian Islands
Capers cultivated in mineral‑rich volcanic soil, with sea breezes and long hours of sunshine creating buds known for their perfume, crunch, and complex, savoury flavour.​​
Small, rare buds for gourmet cooking
Hand-picked when still tiny and compact, these capers are highly concentrated in flavour and sought after by chefs and serious home cooks.​​
Traditional sea‑salt preservation
Naturally preserved with sea salt only, without flavourings, preservatives, or essences of any kind, following long‑standing Aeolian island practice.​​
Mediterranean kitchen essential
Perfect for pasta, grilled fish, roasted vegetables, salads, salsa verde, dressings, tapenade, bruschetta, and aperitivo boards.
 
About the producer
These capers come from a dedicated agricultural estate on Salina that specialises in Aeolian D.O.P. capers and caper products. The producer focuses on natural cultivation and sea‑salt curing, without added flavourings or synthetic preservatives, so the purity of the caper and its landscape can shine. Capers are at the heart of the island’s agricultural heritage, and the producer continues this tradition with careful hand‑harvesting, sorting, and salting that respect both the plant and the land.
 
Volcanic Grown Small Rare Capers D.O.P. capture the character of Salina, the “green island” of the Aeolian archipelago, long regarded as the benchmark for world‑class capers. Caper bushes cling to rocky terraces and stone walls, absorbing sea air and volcanic minerals; their small buds are picked by hand in the early morning, then layered with coarse sea salt to draw out bitterness and intensify aroma and crunch.​​
 
Before use, simply rinse to taste and pat dry. A teaspoon is enough to transform tomato sauces, grilled or baked fish, roasted potatoes, grain salads, or classic dishes like puttanesca and chicken piccata, adding bright salinity, umami depth, and a distinctly Sicilian personality. With their protected D.O.P. status and limited, labour‑intensive production, these capers stand far above generic brined alternatives on the shelf.​​
 
How to use
Rinse briefly under cold water to remove excess surface salt, then adjust seasoning in your dish.​​
Add near the end of cooking to keep their texture and aroma vibrant.​
Pair with olives, anchovies, citrus, tomatoes, herbs, and extra virgin olive oil for classic Mediterranean flavours.