Why do Portuguese sardines and capers pair so perfectly?

Some foods simply belong together. Fresh bread and olive oil. Tomatoes and basil. Cheese and wine.

And in the world of fine food, Portuguese sardines and capers are another timeless pairing.

Although Portuguese sardines are caught in the Atlantic Ocean and some of the world's finest capers are grown on the sun-drenched island of Salina off the coast of Sicily, these two ingredients have been enjoyed together for generations.

Different origins.

Different traditions.

One remarkably balanced combination of flavours.

High-quality tinned Portuguese sardines in olive oil are prized for their rich flavour, delicate texture and natural umami. Capers add gentle acidity, subtle saltiness and delicate herbal notes that lift the flavour of the fish without overpowering it.

What Exactly Are Capers?

Capers are the unopened flower buds of the caper bush (Capparis spinosa). They are carefully picked by hand before flowering, then cured in sea salt or preserved in brine. This is where they develop their distinctive balance of gentle acidity, pleasant saltiness and subtle herbal notes.

Great capers never dominate a dish. Instead, they bring out the very best in the other ingredients, making them the perfect companion to Portuguese sardines.

Why Are Boniviri Capers from Salina So Highly Regarded?

The volcanic island of Salina has been famous for exceptional capers for generations. Rich volcanic soil, Mediterranean sunshine and fresh sea air create ideal growing conditions.

Boniviri capers are appreciated for their firm texture, natural aroma and beautifully balanced flavour. They perfectly complement premium Portuguese sardines in olive oil without masking their natural character.

What's the Best Way to Enjoy Portuguese Sardines with Capers?

Toast a slice of good sourdough, drizzle it with extra virgin olive oil, add your favourite Portuguese sardines and finish with a few Boniviri capers.

For extra freshness, add a little finely grated lemon zest and freshly ground black pepper.

This classic pairing also works beautifully with:

bruschetta or toasted sourdough;
pasta with olive oil;
potato salad;
tomato salads;
pizza;
tapas;
roasted potatoes.

When the Atlantic Meets the Mediterranean

On one side are Portuguese sardines, sustainably caught in the Atlantic Ocean and preserved in premium olive oil using generations of Portuguese canning expertise.

On the other are Boniviri capers, hand-picked on the volcanic island of Salina.

Different places.

Different traditions.

One timeless harmony of flavours.

The bright acidity of the capers perfectly balances the richness of the sardines, while the olive oil ties everything together beautifully.

It's no coincidence that this pairing has been enjoyed across Southern Europe for generations.

The Small Ingredient That Transforms a Tin of Sardines

Over the years we've learned one simple truth from Portugal's finest fish canneries:

Great ingredients don't need much.

They simply need the right finishing touch.

If you've never tried Boniviri capers with Portuguese sardines, open a tin next time and add just a few.

There's every chance this simple combination will become a new favourite.

Frequently Asked Questions

Do Capers Go with All Types of Sardines?

Yes. They're especially delicious with Portuguese sardines in olive oil, but they also pair beautifully with sardines in tomato sauce or spicy marinades.

Should Capers Be Rinsed Before Serving?

Capers preserved in brine are ready to use straight away, although you can rinse them briefly if you prefer a milder flavour.

Salt-cured capers should be soaked in water for a few minutes before serving.

How Many Capers Should I Add to a Tin of Sardines?

Around 4-8 capers per tin is usually ideal.

Their purpose is to enhance the flavour of the sardines, not overpower it.

What's the Difference Between Capers and Caper Shoots?

Although the two terms are sometimes used interchangeably, they actually refer to different parts of the caper plant (Capparis spinosa). Caper shoots are the young, tender stems of the plant, while capers are its unopened flower buds. These buds are carefully picked by hand, then cured in sea salt or preserved in brine before becoming the well-known Mediterranean delicacy enjoyed around the world.