Dinner with Peloponnese wild capers
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
WILD CAPERS, WATER, SEA SALT, RED WINE VINEGAR, CITRIC ACID.
Peloponnese, pickles, olives, peppers & relishes, serving 4 g, package 3.55 oz/100 g. Ingredients as printed on the label.
More from Peloponnese
- Peloponnese greek salad maker
- Peloponnese red pepper & cheese spread
- Peloponnese tzatziki spread
- Peloponnese kalamata pitted olives
- Peloponnese ionian gourmet green olives
- Peloponnese pitted kalamata olives in balsamic brine
- Peloponnese naturally brine cured country gourmet mixed olives
- Peloponnese grape leaves
- Peloponnese hummus spread
- Peloponnese spread, olive bruschetta
Other capers
- Beaver seafood tartar gourmet sauce with capers and dill, seafood tartarBeaver
- Robert Rothschild Farm lemon dill & capers sauceRobert Rothschild Farm
- Roland capers in saltRoland
- Goya pitted alcaparrado, manzanilla olives, pimientos & capersGoya
- Caridom alcaparrado manzanilla olives pimentos & capersCaridom
- Ahold non-pareil capersAhold
- Goya alcaparrado manzanilla olives pimientos & capersGoya
- Goya alcaparrado manzanilla olives pimientos & capersGoya
- Goya capersGoya
- Goya capersGoya
Cooks as capers.