Harvested on the Aeolian Islands off Sicily’s northeastern coast, these plump, meaty capers are a world apart from the usual tiny nonpareils. Picked and preserved in olive oil flavored with oregano, bay and vinegar, they pack a bright, balanced herbal flavor—none of the sharpness of most capers. Try them in salads, pasta sauces or even pizza.

Plump, crisp and mouth-wateringly briny, these capers are an elevated version of the popular pantry staple. Many caper varietals are packed in salt, but the vinegar gives them a pleasant pickle-like quality. These capers in particular have a burst of fruity and floral flavor that makes for a more nuanced bite (that might just change the mind of any caper hater you know). A subtle sweetness balances the tangy vinegar flavor as well. The buds are about medium sized, so you get a juicy pop of flavor, but small enough that you don’t have to chop them up if you don’t want to. Plus, the lovely brine can be used on its own once you finish the jar in vinaigrettes and more.