These caper leaves are hand-picked from the wild uncultivated Caper bush. Picking takes place during the spring months of April and May when the leaves and stems are still tender. The wild Caper bush belongs to the "Capparidaceas" family and grows both on the mountains and plains of most warm, dry, Mediterranean areas.
The Cypriots have traditionally pickled caper leaves for a long time and have used it mainly as part of their salads. Caper leaves are also used as an accompaniment to the Greek meze, served with a tint of olive oil.