Morphakis Caper leaves are hand picked in Cyprus during June and July from the wild-growing caper bush. They are then fermented in 20% brine which gives the leaves their dark olive green colour and characteristic pleasant taste. They are a very popular part of Cypriot village salads and are sometimes served as an individual dish in Cypriot meze.
ALLERGENS: See ingredients in bold.
AVERAGE NUTRITIONAL VALUES PER 100G:
Energy: 83kj/20kcal
Fat: 0.3g of which saturates : 0.1g
Carbohydrates: 2.1g of which sugars: 0.2g
Protein: 2.1g
Salt: 7.7g
