Gathering and preparation

In order to ensure a good fermentation, the capers must be put into barrels a few hours after their gathering. It is possible thanks to our logistics of collecting and transporting fresh capers. Thus, the product keeps its freshness, its pigmented aspect, its natural color and most importantly its taste.

As soon as they arrive at the factory, the capers are carefully graded and cleaned before having their stalks removed. They are then sorted. This is all done with modern production equipment and a professional staff. Next, the capers are put into brine barrels (salt and water solution) for fermentation, and a daily monitoring guarantees the quality of the production and preserves the taste and savor that are unique to capers.

Simple processing rules, along with a good knowledge and experience of this product make our capers keep their naturally colored pigmentation and taste, and it is homogeneously and perfectly stalked.

Capers come in salt and water brine in our various barrels and standard buckets.

                                                              Capers in vinegar

We pack our capers in a solution of water, salt and vinegar in all our standard bottles, tins, plastic pots and buckets. The product is then ready to be consumed.