I met Henry Robertson about three years ago, when he came to my classes with his lovely wife Carol who organises culinary tours around Italy. They had come to Sicily with a group of about 16 people and during the lesson I immediately understood that Henry's interest for food was actually pure love for nature. I was so surprised when he started talking about the way he makes his own ricotta in San Francisco and later discovered he turned his passion for olives into a business called Henry's olives, curing top quality olives.
Caper - the Capparis Spinosa - can be found in most Mediterranean islands - dependant as it is on the Med's sea and warm climate. It was even mentioned by the Greek Dioscorides as a marketable product in ancient Greece.