This is the black pearl of Italian olives.Gaeta is the most suitable olive for cooking.
They are natural treated: only aged for months eight in water and salt. They can also be called: Itrana, Aitanella, Cicerone,Gaetana, Gitana, Olivacore,Reitana e Velletrana.This olive is the world antagonist of Kalamata olives, no gourmet connoisseur could tell which one is the best.
The best alternative to the very popular Gaeta olives A natural treated olive kept in brine for 8 months. The Leccino Olive tree is native of south-central Italy (Tuscany, Latium, Abruzzi and Apulia) and currently the most common olive cultivar around the world being grown also in Argentina, Jordan and Israel, South Africa and California
A natural treated olive kept in brine for 8 months. Kalamata’s fruits are bulky, long and uneven, with a sharp point and a large base. As an appetizer the small, salty and slightly bent black olive of Kalamata (Peloponnese) is exquisite.
An authentic taste of Sicily A unique olive with an unmistakable flavor and a firm and crisp texture. The distinct climate of the growing area delivers special organoleptic features to the cultivar making it the only product in Europe to have two different PDO for the same variety.