Santorini capers

In the Greek islands of the Aegean, and especially in the Cyclades, we will find capers in the most unexpected places: sometimes hung like a chandelier on steep cliffs, sometimes it erupts breaking the cement or the pavement uninvited and reaps in the streets and yards, and sometimes it flies through dry stones and ruins.

Widespread appetizer of Byzantine cuisine, has reached today to have an important place in the traditional cuisines of the Aegean islands. It is used to garnish salads and to give many dishes its unique aroma and spicy taste. Excellent companion of the famous fantas of Santorini, cooked mainly yahni or blush and complements foods such as legumes, fish or seafood.

Η caper is collected at various stages of its development. The most beloved part of the plant is the buds, which must be collected before they can open. Contrary to many people's beliefs, capers are not the fruit but the vase (the bud). Its quality is not usually judged by its size - the smaller it is, the better.

Other parts of the plant that are edible are the leaves, shoots and fruits (cucumbers), which when picked are bitter. And only when placed in brine and pickled, capric acid is formed, which creates this characteristic spicy taste. The process of turning capers into pickles involves putting them in water for a week - which is renewed to make the capers stand out - and then storing them in jars of coarse salt or brine or vinegar or oxalic.

At Santorini (but also in Sifnos) we find another way of preserving it. Under the strong sun of the island, the Santorini capers it dries, hardens and acquires a slightly blonde color and when it is to be consumed, it is soaked and combined with various sauces.