These amazing capers grow wild in-between ancient olive trees in the valley of Festos, on the island of Crete. 

At the end of spring, just before they blossom, the young flower buds are handpicked, washed and sprinkled with coarse sea salt. 

They are left to cure for three months until they have matured and mellowed enough to be sealed in jars topped with local extra virgin olive oil and a dash of wine vinegar.

140g