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Capers in Vinegar
Capers are hand-picked during the summer months of June and July from the wild-growing caper bush. They are then fermented in 20% brine which results in a dark olive green colour and characteristic pleasant taste. A fantastic addition to salads, pizzas and pasta dishes.
Capers (59%), salt, vinegar, acetic acid, acid (citric acid), preservative (sodium metabisulfite).
| Typical Values | Per 100g |
|---|
| Energy | 19kcal |
| Protein | 1.6g |
| Carbohydrates | 1.6g |
| _of which sugars | <0.1g |
| Fat | 0.7g |
| _of which saturates | 0.3g |
| Salt | 2.5g |
