About 1 ½ inch in diameter, these caper leaves from the island of Santorini, Greece are pickled in salt brine. They can be used just like capers and for garnishing are truly lovely. I enjoyed them in Italy at my cousin’s restaurant in Serravalle Scrivia, Villa La Bollina, where they garnished a plate of vitello tonnato in place of capers. The caper leaf flavor is less forceful than caper buds and using both leaves and buds, one could make a lovely garnish with two leaves and a caper bud as a presentation. They are unique and wonderfully flavored. Visually, superb. If I could come up with this sort of find every time I travel, it just might be worth traveling!