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Jun 19, 2012 12:13 PM

What do you like in bottled capers?

I mean producer. What producer of bottled/jarred capers do you favor?

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  1. I buy 32 Oz. Roland Capers............

    8 Replies
    1. re: Uncle Bob

      You must use a lot of capers. A 4oz bottle lasts me quite a while.

      Where I live you don't get much choice in specialty items like capers, so one pretty much buys what one can find. My current bottle is Mezetta brand.

      1. re: johnb

        I do use a lot of Capers.....I make a Salad dressing that uses a cup,,, more or less. I use them In Piccata, salads etc.....Refrigerated that last "forever'......Last couple of jars I bought were $9.99 for 32 price is a factor as well............

        1. re: Uncle Bob

          I use a lot, too, in making a putanesca type sauce I bake fish with, on smoked salmon and cream cheese, and in sauteed chicken dishes...

          1. re: mcf

            I go through a 32 oz bottle in a year or less too. Just for antipasta and tomato/mozz salad I use plenty. Oh and Spanish rice, tapenade and other dips.....husband supposed to be on low salt diet but it's too much of a staple to cut out completely.

            1. re: coll

              On tomato and mozzarella??? Never seen it, never tried it! Is it otherwise the traditional basil and EVOO?

              1. re: mcf

                Yeah, my husband likes capers so much I tried adding a spoonful and it's a nice touch.

              2. re: coll

                If you have to, you can wash and drain the bottled capers, but I love them straight from the bottle with sauteed fish w/ lemon, puttanesca sauce,tuna salad, veal or chicken tonnato, etc. As for brand, I am not a strict brandenarian. Most are pretty good, though nonpareils (smaller ones) work better for garnish, and the larger ones are better for cooking, IMHO.

          1. I've never noticed a difference, so I shop price. I think I have Roland at the moment.

            1. I use capers often so buy them in large containers. They go into my potato and tuna salads and I fry them for a snack or to sprinkle on dishes. They are superb fried! I do not have a particular favourite brand.

              Last month I purchased Mediterranean capers from a lady in Croatia where she picks them by hand. They were divine.

              4 Replies
              1. re: chefathome

                Frying sounds interesting. Do you use the brined ones or only the salt packed?

                1. re: johnb

                  I've used both for frying. When using brined, just rinse and ensure that they are dried first. The flower unfolds and they become crispy and are incredibly addictive. Excellent on fish dishes especially. It only takes about a minute to fry them and they taste quite a lot different from prior to frying.

                  1. re: chefathome

                    I am new to the site and was wondering if you would share how you batter your capers?

                    1. re: justdonna02

                      Welcome here! I don't batter them at all but dry them very well so the oil does not splatter. I simply place them in the oil without anything on them at all and they fry up to be crispy and so delicious.

                      I go through about 12 cups per year at least I would say.

              2. I purchased a jar of capers in sea salt recently (not sure of the brand, I'm not at home right now so I can't check) and find that the flavor is crisper than that of the brined capers. More caper-y for lack of a better description.

                3 Replies
                1. re: ferret

                  That is how I purchase mine, too. You are right - they ARE more caper-y!

                  1. re: chefathome

                    Would love a brand name if anyone would be kind enough to check :D

                    1. re: Rilke

                      Those I currently have on hand are Allessia (packed in sea salt), Unico (in brine) and those I bought in Croatia were local, of course. And sooooooo amazing. My usual brand ran out recently (the big bottles) and I get them in a specialty food store. Sorry but I cannot recall the name. The brands may be different where you live from here in Canada.

                      Whenever I go to Italy I bring some back, too. We were just there in May and those are already eaten! That is how much we love capers.