Ranging in color from light brown, deep brown to almost black, Gaeta olives provides a meaty texture with a slightly tart to salty flavor. Unlike green olives, which are harvested when the fruit is still young, black varieties like the Gaeta are harvested after the fruit has ripened and are brine or salt cured. Like many Made in Italy products, these Italian olives are all natural, and the brining process ensures preservation and a long shelf life without the use of artificial preservatives. Popular as an appetizer or main course, this small oval olive with a dark violet flesh makes frequent appearances in the cuisine of central Italy. They are an essential ingredient of the Italian kitchen, and are often seen in large bowls on kitchen tables to be eaten as an irresistible finger food.
Gaeta Olives in Italian Cuisine
For aficionados of Mediterranean food, particularly the Neapolitan cuisine of central Italy, there is no substitute for Gaeta olives. In Neapolitan recipes calling for olives, the Gaeta variety is almost always used. For example, Spaghetti Puttanesca is a crowd-pleasing traditional pasta dish that uses Gaeta olives, tomatoes, anchovies, and capers to make a deliciously fragrant sauce. For a delicious Neopolitan antipasti, set out a bowl of Gyeta olives with feta, roasted red peppers, and Italian cured meats. Similar to Kalamata Olives, Gaeta olives are popular as a salad ingredient.
Ingredients: olives, water, salt, lactic acid (antioxidant).