Discover the combination of an exceptional condiment, capers, and our iconic Petimezi Balsamic.

We have revisited an emblematic product of traditional French and Greek cuisine to create a unique recipe: let yourself be carried away by our capers with balsamic.

Harvested and prepared in Greece, we have selected capers of the ideal size (“liliput”, the smallest in its category) for more finesse and a perfect taste in the mouth.

Less salty than in classic brine, our recipe is the balance between sweetness and acidity that our slightly sweet balsamic brings.

While cooking, they are ideal to awaken a roasted white fish like a wing of ray or to prepare the traditional Vitello Tonnato.

How are our capers prepared? They are preserved in salt and rinsed several times in water. They are then placed in our brine based on our balsamic with petimezi before being put in jars.