Gaeta Alla Siciliana Olives
Price per can 830gr
They are natural treated with thin strips of pepper, rosemary, garlic, and olive oil. 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. Gaeta olive groves stretching from east of Rome, (Castel Madama,Tivoli, San Gregorio da Sassola) to Lazio south-west cost, on Tirrenum sea (Itri, Sonnino, Priverno, Gaeta,Formia, Giulianello, Cori). The Gaeta is one of the few Cultivars able to stand extremely cold temperatures (-15°C) and the typical harvest time is uncommonly March.
Ingredients: 1 seabream 750gr clean, 20gr black olives from Gaeta, 20gr Green Bella di Cerignola olives, garlic, red pepper, rosemary, salt, pepper, bay leaves, 1 tablespoon extra virgin olive oil, 1 tablespoon white vinegar, kitchen twine.
Preparation: Chop half the olives with garlic, chili peppers, rosemary. Fill the sea bream with a portion of the chopped and season with salt and pepper. Tie it with a kitchen string and a bay leaf. Transfer the sea bream in a pan, dress it with oil, vinegar and with the remained chopped. Merge whole olives and cook for half an hour at 170 degrees.
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