Vegan
Gluten Free
OrganicWild Capers
145gPackage Quantity
1 Piece
Pack of 24
VeganGluten FreeOrganicHandpicked from the hills of Lebanon, these organic certified wild capers bring a burst of tangy, floral flavor to your dishes. Naturally grown and carefully preserved, they’re perfect for elevating salads, seafood, pasta, and Mediterranean recipes. A true taste of tradition, crafted with purity and authenticity.
Product Data
Ingredient List
Capers* 74%, water, cider apple vinegar*, sea salt. *Certified organ
Allergic note
Nutrition Facts Table
More Information
Dimensions
3.5 × 15 × 7 Centimeter
Weight
145 Gram
Recipe
Mediterranean Pasta with Wild Capers & Lemon
You will need (for 2 servings):
- 200g spaghetti (or your favorite pasta)
- 2 tbsp olive oil
- 2 garlic cloves, thinly sliced
- 1 small chili (optional), finely chopped
- 2 tbsp wild capers, rinsed
- Zest & juice of 1 lemon
- A handful of fresh parsley, chopped
- Salt & ground black pepper
- Grated Parmesan (optional)
Instructions:
Cook pasta in salted boiling water until al dente. Reserve ½ cup of the cooking water, then drain.
Heat olive oil in a large pan over medium heat. Add garlic (and chili if using) and sauté until fragrant, about 1 minute.
Add the wild capers and stir for another minute.
Toss in the cooked pasta, lemon juice, and zest. Add a splash of the reserved pasta water to bring everything together.
Season with salt and pepper to taste.
Finish with chopped parsley and a sprinkle of Parmesan if desired.
A light, zesty dish that lets the unique tang of Lebanese wild capers shine through.
Mediterranean Pasta with Wild Capers & Lemon
You will need (for 2 servings):
- 200g spaghetti (or your favorite pasta)
- 2 tbsp olive oil
- 2 garlic cloves, thinly sliced
- 1 small chili (optional), finely chopped
- 2 tbsp wild capers, rinsed
- Zest & juice of 1 lemon
- A handful of fresh parsley, chopped
- Salt & ground black pepper
- Grated Parmesan (optional)
Instructions:
Cook pasta in salted boiling water until al dente. Reserve ½ cup of the cooking water, then drain.
Heat olive oil in a large pan over medium heat. Add garlic (and chili if using) and sauté until fragrant, about 1 minute.
Add the wild capers and stir for another minute.
Toss in the cooked pasta, lemon juice, and zest. Add a splash of the reserved pasta water to bring everything together.
Season with salt and pepper to taste.
Finish with chopped parsley and a sprinkle of Parmesan if desired.
A light, zesty dish that lets the unique tang of Lebanese wild capers shine through.
