Capers are immature flower buds from the Capparis spinosa (aka the “caper bush”), which grow all over the Mediterranean, just like olives do. Then they’re pickled in vinegar or preserved in salt because eaten freshly picked, they’d taste no better than a freshly picked olive, which is to say, not so good.

What does capers taste like?

Caper Flavor

The taste of a caper is reminiscent of the lemony tang and brininess of green olives, but with a smack of floral tartness all their own. Because they’re packed in brine, capers also boast a bold salty, savory flavor profile.

The insides retain some moisture, but the exteriors dry out, turning brown and crisp. Now, they’re not just a salty contrast, but a salty, crunchy contrast—a logical crown atop polenta, brothy beans, charred, roasted cauliflower, yogurt dip, tomato toast, and, of course, creamy chowder.

Should I saute capers?

Pour evoo in a small sauté pan and place over medium heat until the oil reaches 350°F with a deep fry thermometer. Fry capers in batches for 2 to 3 minutes, until they split and are crispy. Transfer crispy capers to prepared plate. Use them to garnish your favorite meat or veggie dishes like our Chicken Piccata.

Capers enhance flavor without adding significant amounts of calories, fat, or sugar. This makes them an excellent option for people looking to cut calories but still enjoy tasty dishes. Beyond their flavorful and low calorie nature, capers provide a variety of health benefits.