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The pickled flower buds of the caper bush, which grows wild all over the Mediterranean. Fresh capers are picked and immediately preserved in brine or wine vinegar, or are packed in salt. Caper berries are well developed capers, slightly larger and a little sweeter.
Yeah, capers is the first place my mind went too. I have done that before, and the results really depend on the particular dish. Interestingly, I can do capers (won't say they're my fave thing in the world) but can't stand olives. I know a lot of people who are like the opposite as well--love olives and can't do capers. I used capers in a panzanella today (Italian bread salad) instead of Kalamata olives. I think the proportions are what get to me; it called for 1/2 c. of olives and I was fairly certain that that would have been overkill with capers.