Even our caper buds in olive oil are able to keep their exquisite taste. Slightly piquant not salty - is our watchword.

Store in the cool!
Once opened ensure the capers are completely covered in
  oil.
Extract using only wooden or plastic implements .
 


In cold and warm sauces, ragouts, dips, as a seasoning or as a snack - on toast or bread with a glass of beer.

 
Flatten 4 beef schnitzels, season with salt and pepper, smear one side with mustard. Heat up olive oil
 and fry quickly on both sides, remove from pan.Cut carrots, celery or any other root vegetables into
1 cm pieces and fry them in the same oil with 1 soup spoonful of KORYPÄE tomato paste.
 Now add 6 cl red wine and some stock
Bring it to the boil with 5 peppercorns, juice and grated rind of half a lemon.
Now add the schnitzels, season to taste and simmer until the meat is cooked. Add liquid if required. Remove the schnitzels. Take the pan off the heat and add 125 cl sour cream, blend until smooth.
Add 2 soup spoonfuls of chopped capers and some anchovypaste (as much as you like) to the sauce.
Place schnitzels in the sauce and spoon sauce over them.
Keep warm until the meat has absorbed the flavour of the sauce.
If you prefer the taste of capers leave out the wine and the tomato paste. Serve with noodles or dumplings.