The D.O.P. olive from Lazio
As early as the Aeneid, Virgil describes the Gaeta Olive as a precious fruit, but the most widespread references are found in the Middle Ages when Ancient Caieta seafaring brought it to all the main ports in Europe.
To be considered D.O.P., or protected origin, the Gaeta Olive must be spherical in shape, have a minimum diameter of 12 mm and a colour ranging from bright pink to purple. The flesh must also be cleanly and completely separated from the pit, with a soft texture and typical slightly bitter flavour.
Serving suggestion
Tending towards a bitter flavour, Gaeta D.O.P. Olives are used in a variety of ways in recipes: sauces, white meat and wild game. In rural tradition, it is also used in vegetable side dishes and by fishermen in the many seafood recipes found on the Lazio coast.
The Gaeta D.O.P. Olive is certainly one of the most commonly used olives by chefs as an ingredient in international cuisine.
Nutrition Information
Energy 1025 kJ/249 kcal
Fat 25.5 g of which saturates 3.3 g
Carbohydrates 1 g of which sugars 0 g
Fibre 5.4 g
Protein 1.2 g
Salt 3.8 g
Ingredients
Olives, water, salt. Acidifier: citric acid, ascorbic acid.
