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A pickled olive-green flower-bud, from a low-growing deciduous South-European shrub. The flowers are picked by hand when they start to open, but they are never eaten fresh.

In Spain, the grape-like fruit are eaten as an alternative to olives.

Capers are a necessary ingredient of 'tartare' and 'remoulade' sauce.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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