capers or chopped green olives [i need to buy another jar anyway]
Capers are very low in calories and carbohydrates, providing primarily fiber and minimal fat. They are a source of vitamin K and contain beneficial polyphenol compounds, though their high sodium content from pickling should be noted.
About
Capers are the edible flower buds of Capparis spinosa, a spiny shrub native to the Mediterranean and parts of Asia and Africa. The unopened buds are harvested, dried in the sun, and then pickled in brine or salt to create the piquant condiment familiar in cooking. Capers range in size from the tiny nonpareil (the most prized, under 7mm) to larger capucine varieties. They possess a distinctive tart, briny, slightly sulfurous flavor with subtle vegetal notes, and a firm, almost crunchy texture when preserved.
The plant has been cultivated for thousands of years across Mediterranean regions, particularly in southern Spain, Italy, France, and North Africa. Beyond the buds themselves, the berries (caperberries) of the same plant are also harvested and pickled, offering a larger alternative with a milder flavor profile.
Culinary Uses
Capers are primarily valued for their bright acidity and briny punch, functioning as a flavor intensifier in Mediterranean, Italian, and Spanish cuisines. They appear classically in dishes such as tapenade, salade niçoise, and Italian pasta sauces, and are essential in preparations like chicken piccata and smoked salmon canapés. Their concentrated saltiness and tang make them effective in small quantities as a garnish or flavor component for fish, salads, and vegetable dishes. When chopping or using capers, rinsing under cold water reduces excess salt; they pair particularly well with lemon, caramelized onions, and fatty fish.