After persistent and difficult years of research on our island, the wild and unruly wild Kos caper was “domesticated” and cultivated.
Savvas and Aliki came to Kos many years ago, devoted their time to various activities, but also to their passion for the land and crops. They devoted themselves to the cultivation of capers, pasteurizing and standardizing them, turning them into a high quality product.
Its strong aromatic note is due to the favourable climate of Kos, with temperature changes from hot days to cool nights. While its unique spicy taste is due to the fertile soil with minerals and trace elements and the strong winds that carry nutrients from the sea to our plants, such as iodine, magnesium and calcium.
Capers have been used by folk medicine for hundreds, if not thousands of years. Modern studies show that caper pickles are one of the richest sources of flavonoids (substances with strong antioxidant – and not only antioxidant – activity), such as quercetin, rutin and camphor, with multiple benefits for the body, such as regulating blood pressure, reducing allergies, boosting the immune system, protecting against cardiovascular diseases, anti ageing, etc.