How are capers typically harvested and preserved by local producers in Mallorca?

In Mallorca, capers are usually harvested by hand in the early morning hours, when the temperatures are cooler, to ensure that the delicate buds remain fresh and firm. Local producers carefully select the unopened flower buds of the caper bush, known as Capparis spinosa, avoiding those that are too small or overly mature. This traditional method requires a gentle touch, as the buds are picked individually from the thorny branches, which grow wild along rocky coastal areas and dry, sunlit hillsides. Harvesting typically occurs during late spring through early summer, a period when the caper plants are most prolific.

Once gathered, the capers undergo a preservation process aimed at maintaining their distinctive briny and tangy flavor. They are first rinsed and sorted before being cured in coarse sea salt for several weeks. This curing method draws out bitterness and moisture, intensifying their flavor while preserving their firmness. After the initial curing, local producers often rinse the capers again and then pack them in jars with either olive oil, vinegar, or a combination of the two. This final step not only extends the shelf life of the capers but also enhances their characteristic taste, making them a cherished culinary ingredient in Mallorcan cuisine. The result is a product that reflects the island’s natural environment and artisanal approach, prized both locally and internationally.