Capers have been known since Classical Greek and Roman times when they were called by the Greek name, kapparis. The Cappero di Pantelleria is globular in shape, and mustard-green in color.
Pantelleria is a volcanic island off the coast of Sicily. The arid soil and very low rainfall make it a perfect habitat for capers. Once the capers are picked, they are carefully cleaned and divided according to the different sizes. They are cured in salt to preserve their strong, pungent flavor and aroma. The capers are covered with sea salt until the salt dissolves making a brine. Then drained and covered again with sea salt, this process being repeated several times. After they are cured they are mixed with sea salt in a 15% percentage.