Lilliput Capers with vinegar
The unopened flower bud of the Capparis Spinosa shrub, these lilliput capers are wild, hand-picked in Asfi on the West Coast of Morocco, and revered for their two-tone colour. Not only are they hand picked, they are the finest grade you can get, measuring no more than 5mm in diameter. Try mixing with chopped boiled eggs, mayonnaise, plain yoghurt, Cabernet Sauvignon vinegar, Dijon mustard and finely sliced spring onions - then serve with white fish or prawns.
ONCE OPENED, KEEP REFRIGERATED UNDER BRINE AND CONSUME WITHIN 2 MONTHS.