We’ve been wanting to do this for years… and finally, this summer, we made it happen! For the very first time, we’ve preserved our caper leaves in brine – and we’re already obsessed. Honestly, we’re already thinking of making a lot more next year.
A gentler flavor than the caper bud
If you know the punchy, tangy taste of the caper bud, you’ll find the leaves a gentler, more delicate version of that flavor. They still carry the same distinctive aroma, but with a softer, greener note and a silky texture that makes them a joy to eat. We handpick only the youngest leaves, when they’re tender and full of flavors, and preserve them in a simple, natural brine and a bit of vinegar. No artificial additives – just pure, authentic Sicily in a jar.
Good for you, too
Like capers, the leaves are rich in antioxidants and polyphenols, which help support digestion and overall wellbeing. They also contain minerals like potassium and magnesium, and their natural savory taste means you can use less added salt in your cooking.
How to enjoy them
- In fresh salads – perfect with sun-ripened tomatoes, couscous, or grain salads.
- As a seasoning – finely chopped into sauces, olive tapenade, or vinaigrettes.
- With grilled vegetables or fish – adding that deep, Mediterranean character.
- In plant-based dishes – a secret weapon for adding umami to vegetables and legumes.
For us, these caper leaves are more than just an ingredient – they’re part of the farm-to-table Sicilian experience we love to share with guests during our cooking classes in Sicily. They’re a little reminder of summer on our regenerative farm in Sicily, ready to be opened when the winter skies feel a little too grey.
If you visit us for one of our cooking classes on a Sicilian farm, you might just find a jar of these on the table, waiting to be tasted. And who knows… maybe you’ll take some home, and bring a little Sicilian sunshine into your own kitchen.
Many of the recipes we cook on the farm come from a long process of research into traditional Sicilian rural cooking.
We explore these stories, ingredients, and forgotten preparations in our editorial journal Ingredients Before Recipes, published on Substack.