• 2 cups dried capers
  • 1 garlic clove
  • 2 kg onions
  • 1 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 dried bay leaf
  • 1 cup sweet sun-dried wine
  • Salt
  • Pepper


  1. Blanch the dried capers in a pot with plenty of boiling water. Repeat the process s3 times changing the water every time. Each cycle should last 3-4 minutes.
  2. Soak the blanched capers in a bowl of cold water for 24 to 48 hours, changing the water 3-4 times a day. After soaking, the capers will swell and double in size.
  3. Drain the soaked capers in a strainer.
  4. Prepare the onions by peeling and cutting them into small cubes or thin slices.
  5. In a large wide pot, heat the olive oil over high heat.
  6. Add the garlic and onions. After 2-3 minutes, reduce the heat to medium-low.
  7. Let the onions cook for about 15 minutes until they soften and turn a dark blonde color, being careful not to let them burn, as this will make the caper salad bitter.
  8. Add the drained capers and stir for 2-3 minutes to coat them well with oil. Then, deglaze with the vinegar.
  9. Allow the vinegar to evaporate completely, then add the sweet sun-dried wine, bay leaves, salt, and pepper.
  10. Let the caper salad simmer for about 50 minutes over low heat until the sauce thickens and its liquids evaporate. The end result should resemble a thick, stew-like sauce with some oil.
  11. Serve the caper salad warm with fresh bread, or cold from the fridge, spread over toasted rustic bread.
  12. This dish can be stored for months in a glass jar in the refrigerator.


Source: Argiro Barbarigou