Capers are the flower buds of a native Mediterranean bush. Caravaglio capers are from the volcanic Aeolian island of Salina, located off the coast of Sicily. (These islands are near and dear to us!) Salina Island produces wonderful capers due to the climate and soil. Unlike most commercial capers that are packed in a vinegar brine, the these capers are dried in Sicilian sea salt to preserve their distinct flavor. 

Before being used in cooking, capers should be desalted. A good method is to place them in water for 20–30 minutes, changing the water once or twice. Alternatively, for quick preparations where the capers are the “salt” in your dish - rinse under running water and gently dry before being added to the dish.