Moulins Mahjoub Organic Wild Mountain Salted Capers 100g

Moulins Mahjoub Organic Wild Mountain Capers — Salt-Packed, Hand-Harvested in Tunisia

These wild mountain capers are hand-harvested from Capparis spinosa plants growing wild in the mountainous regions near Tebourba in northern Tunisia. They are the unopened flower buds of the caper plant — smaller than caper berries and with a more subtle, complex flavour than the vinegar-brined capers found in supermarkets. Moulins Mahjoub preserves them in sea salt following a traditional Berber conservation method, with no additives, preservatives or vinegar. Just capers and sea salt.

The result is a caper with a purer, more intense flavour than brine-packed alternatives — less sharp, more savoury and earthy. They are certified organic, produced on the Mahjoub family's estate in the Mejerda Valley, one of the oldest certified organic farms in Tunisia, certified since 1994.

Important — how to use salt-packed capers

Because these capers are preserved in sea salt rather than vinegar brine, they need rinsing before use. Rinse thoroughly under cold running water for 1–2 minutes before adding to any dish — particularly when using larger quantities — to remove excess salt. Once rinsed they are ready to use and will have a cleaner, less sharp flavour than vinegar-brined capers.

How to use wild mountain capers

Classic puttanesca
The most famous caper dish — toss with olive oil, garlic, anchovies, chili flakes, passata, black olives and spaghetti. Add capers at the end off the heat.

Salade niçoise
Scatter over a classic niçoise with tuna, anchovies, tomatoes, green beans, hard-boiled egg and a good vinaigrette. The capers add a briny punch that lifts the whole dish.

Vitello tonnato
The great Piedmontese classic — cold sliced veal with a creamy tuna mayonnaise. Capers are non-negotiable. Scatter generously over the top before serving.

Seafood pasta
Fold through spaghetti with cherry tomatoes, parsley and a delicate Sicilian olive oil. The capers provide a savoury, briny depth without overpowering the fish.

Crostini with anchovies and butter
One of the simplest and most elegant uses — good bread, best quality butter, anchovy fillets and a caper or two on top. A perfect aperitivo bite.

Roasted fish
Scatter over sea bream or sea bass with preserved lemon slices and a drizzle of olive oil before roasting. The capers and preserved lemon together are a classic North African and Mediterranean combination.

Beef carpaccio
Scatter over thinly sliced beef carpaccio with rocket, shaved Parmesan and a drizzle of Oro Bailen Picual olive oil. Add a few drops of balsamic vinegar for an elegant starter.

Tunisian briks
The traditional Tunisian street food — thin pastry filled with potato, egg, tuna and capers, folded and fried. Capers are an essential component of the authentic recipe.

About Moulins Mahjoub

The Mahjoub family has farmed the Mejerda Valley in northern Tunisia since the early 20th century and has been certified organic since 1994 — one of the earliest certified organic operations in the Mediterranean. Their estate produces olives, peppers, tomatoes, capers and a range of other ingredients, all processed on-site using traditional Berber methods. No additives, no artificial preservatives, no compromises. The same estate-produced olive oil used in their preserved vegetables is pressed from their own olive groves.

Pair with other Moulins Mahjoub products

• Moulins Mahjoub organic harissa — from the same estate
• Moulins Mahjoub preserved lemons — the classic North African pairing with capers
• Moulins Mahjoub Mechwiya grilled salad — the flagship product of the estate
• Moulins Mahjoub early harvest olive oil — estate-produced, 708 mg/kg polyphenols

Ingredients

Wild mountain capers, sea salt.

Allergens: None of the 14 major allergens. Suitable for vegans and vegetarians. Certified organic.

Storage

Store in a cool dark place. Shelf life 2 years from production. Once opened, keep refrigerated and ensure capers remain covered with salt or a small amount of olive oil.