Gaeta olives are obtained from the Itrana or Gaeta variety, typical of Southern Lazio. Color in these cases is a category. In spite of their appearances, white and black olives are obtained from the same olive trees: the difference is that the white olive is harvested and pickled early, as soon as it is ripened (between November and December). For this product, we “baptize” the plants with a lower load of fruits in the year; this ensures that the drupes at the time of collection have the right important calibre, i.e. olives with a size greater than 17 mm.
Within 12 hours of harvesting, they are immersed in a water bath, and then sea salt is added, after a period of time that can vary between 7 and 15 days. They are processed exclusively in their natural state and no additives or coloring agents are used. They are ready for marketing after 8/10 months of maturation in barrels, when the product becomes stable at the end of fermentation.
The color of the "white olives" is actually a golden-green with pale pink nuances; the flavor is vinous-acetic with lactic-bitter nuances, as well as hints of almonds. The olive is crispy to the taste, and its important characteristic is that the pulp comes away clearly from the stone.
