Caper (capparis
spinosa), an essential component of Greek salad and certain dishes, is one of
the traditional flavors of the island.
These days, starting from late May until
mid-June, the locals start picking capers and their leaves in remote, rocky
places.
After their collection, the capers and their leaves are placed in brine
or boiled, drizzled with vinegar and oil and… ready to be served!
