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Black Gaeta are black olives made in Italy that can be either dry-cured or brine-cured.

The dry-cured ones are wrinkly, shrivelled and chewy with a mildly sour and salty taste. They are packed in oil with herbs such as rosemary. They are hard to pit.

The brine-cured ones are dark purple and plump.

Either way, Black Gaeta Olives are popular in the Napoli region, and in Lazio.

See Also:

Dry-Cured Olives

Other entries for:

Black Olives
Aleppo Olives, Alphonso Olives, Black Gaeta Olives, Californian Black Olives, Conservolea Olives, Olives Noires de la Vallée des Baux de Provence, Tailladées Olives

Other entries for:

Olives
Barnea Olives, Bella di Cerignola Olives, Blond Olives, Brine-Cured Olives, Cracked Olives, Dry-Cured Olives, Feral Olives, Fresh-Water Cured Olives, Greek Olives, Green Olives, Italian Olives, Lye-Cured Olives, Oil-Cured Olives, Oil Olives, Olive Juice, Olive Sizes, Pendolino Olives, Pidiccuddara Olives, Raw Olives, Spanish Olives, Stuffed Olives, Table Olives

Other entries for:

Preserves
Jams, Jelly, Mostarda di Cremona, Pickles