Fruits of the prickly caper bush pickled in wine vinegar. It has a mild and delicious taste.
Use in salads, sauces, pasta, pizza and various meats such as ragout, minced steaks or fish or lamb specialties. Pickled capers can be used in cooking without modification.
Hijos de José Lou are not just premium olives from Spanish Aragon. It's a mission. It is a family tradition that has been devoted to growing and processing olives for almost one hundred years.
The company's history dates back to the 1930s, when businessman José Lou Royo, the father and grandfather of the current owners, opened a small olive farm in Zaragoza. During the reconstruction in the 1980s, the production process was modernized and the product range was expanded with additional vegetables.
Although Aragonese Empeltre olives are the heart of the business to this day, the menu includes other sorts, a wide variety of cucumbers and marinated vegetables. They are loaded into exceptional infusions, created according to traditional and modern recipes so as to satisfy even the most demanding customers. José Lou is devoted with effort, strength to meet new challenges and never give up on his principles. Their family roots are as strong as the roots of the olive trees they still care for.
|Energy value||136 kJ / 33 kcal|
|Fats||0,2 g - of which saturated fatty acids <0,1 g|
|Carbohydrates||6,3 g - of which sugars <0,5 g|
|Contents||Capers, water, wine vinegar, salt, sulfites.|
|Solids weight||190 g|
|Best before||see product label|
|Country of origin||Spain.|
|Store in dry and dark place.|