The harvesting begins at the end of May and ends in late August. Salina island, set in the north of Sicilian coasts, has achievied the award of the Italian quality production center.
The harvesting starts early in the morning, at 5 a.m., to avoid the strong solar radiations. Capers are unfolded and let dry on jute blankets, in a fresh and cold place, to avoid the blossom. After few hours, capers are separated on their size, usually the biggest are those that are going to blossom soon. After, they are salted (alternating a layer of capers and a layer of coarse salt), usually in cugnettu (small wood pot) or in tinedde (buckets) made of old wood barrels, cut in half. During the next 4 – 5 days, capers have to get cleaned, they are poured from a tinedda to another, to avoid that the combination of salt and sun starts fermetations, ruining all the harvest. After a month, capers are ready to be used. Salina Capers are characterised for their compactness, aroma and uniformity.