Gaeta olives are a small, dark olive variety originating from the town of Gaeta in the Lazio region of Italy. Known for their distinctive wrinkled appearance and deep purple to black color, Gaeta olives are prized for their mild, slightly sweet, and tangy flavor, with a hint of bitterness.
Gaeta olives are usually dry-cured or brine-cured. The dry-curing process involves packing the olives in salt, which draws out moisture and intensifies their flavor. After curing, they may be lightly coated in olive oil to enhance their texture and flavor. Brine-curing, on the other hand, involves soaking the olives in a saltwater solution, which preserves their softer texture and subtle taste.
Gaeta olives are a popular ingredient in Italian cuisine, particularly in dishes from the Lazio region. They are often used in salads, pasta dishes, and as a topping for pizzas. Additionally, they are a key component in the classic Italian dish pasta alla puttanesca, where their briny flavor complements the tangy capers, anchovies, and tomatoes.