Gaeta olive

Olive de Gaète

What it is

Gaeta olives are the Itrana cultivar given a water cure — steeped in plain water until wild fermentation carries off the bitterness, then at least five months in a weak salt brine, never lye. The DOP stretches over forty-four communes of Lazio and Campania, because the name came from the port the barrels left by rather than the groves behind it.

In the kitchen

The flesh is soft enough to collapse — pit them by pressing with the flat of a knife rather than a cherry pitter, and add them to a sauce only in the last five minutes or they dissolve into it.

Goes with

Anchovy Capers Tomato Garlic Oregano Olive oil Chili pepper Parsley

Same species

Agrumato lemon oil Olive Cracked olive of the Vallée des Baux Castelvetrano olive Bella di Cerignola olive Gordal olive

Something wrong here, or missing? Tell us