Caper bushes have been growing around the Mediterranean basin since time immemorial. On the island of Salina, they are a particularly integral part of the landscape, and until the arrival of tourism, capers and Malvasia wine were the driving force behind the local economy. The capers are harvested throughout most of the summer. The pickers start early, around 5 am, to avoid the intense summer heat. The closed flower buds are laid out to dry on jute in a cool place, to stop them opening. After a few hours, the capers are separated from the “capperoni”, the largest buds on the verge of opening. They are then salted, and are ready to be consumed in a month.
Harvested from May to August, preserved capers available year-round.