The caper is the fruit that is born from the floral buttons of the caper. Its most notable feature is its fleshy and juicy texture, and as a consequence of its maturation it changes color, going from green to reddish. As in the case of capers, it is subjected to processing procedures: manual collection, cleaning, washing, sorting and preparation in brine or vinegar as needed, this whole process is subject to permanent control in all its phases in order to guarantee a product of supreme quality. .
