We’re pleased to announce that our first caper harvest was recently completed for this season.
Capers are the unripened flower buds of the caper bush. If left to ripen, these buds turn into caperberries, which is what our focus is now on to for the rest and next part of the full growing season.
Our freshly-picked, locally-grown capers will arrive on our stockists’ shelves soon, meaning we are able to deliver a fresher, more superior product to customers that hasn’t travelled around the world to get here.
Gavarnie Australian Capers are bottled with just a 5% salt-to-weight brine, meaning they don’t need to be rinsed which washes-away their delicious flavour. You can enjoy them straight out of the jar as a snack or add them to salads, fish and many chicken dishes.
White spots a powerful antioxidant
This subtle brine helps release the caper ‘mustard oil’ from the buds, a natural juice that’s actually a powerful preservative, glucocapparin. This enzyme reaction is what gives capers their white spots which is rutin, a powerful antioxidant that can help strengthen capillaries and prevent platelet clumping in blood vessels. Meanwhile quercetin, another antioxidant, has been found in research to offer anti-bacterial, anti-carcinogenic, analgesic and anti-inflammatory properties.
Gavarnie grows capers and caperberries, along with olives, in Amphitheatre, Victoria’s prime Pyrenees district that’s approximately 150 km north-west from Melbourne. Known for its lush rolling hills and tremendous scenery, the Pyrenees district is an ideal growing region for our produce because of its fertile soil and perfect rainfalls.