Refrigerated Deliveries in Rome, Tuesday and Friday, Free for orders over €35
Shipping EUROPE in 24/48H, from €7,90 upwards, Refrigerated +€8,5
Refrigerated Deliveries in Rome, Tuesday and Friday, Free for orders over €35
Shipping EUROPE in 24/48H, from €7,90 upwards, Refrigerated +€8,5
12,00 €
Renowned for its unique taste
The Itrana olive, also called Trana olive (known as Oliva di Gaeta)
Net weight 300g – Gross weight 520g
A typical Lazio product originating from the city of Itri, which comes from the processing of an olive tree cultivar originating and typical of the Aurunca area overlooking the Gulf of Gaeta and in particular of the municipality of Itri from which it takes its name Itran, and which extends through the municipalities of Funds, Terracina, Sonnino, with extreme slopes facing the sea, Privett, Sezze, Sermoneta , Cori and in some areas of the Ciociaria
This producer is considered one of the best producers of the true black olive of Gaeta.
In addition to being DOP certified, they are also BIO.
Organic products are free from preservatives, additives and other synthetic substances that can be harmful to health.
They are also grown without the use of pesticides, hormones and antibiotics, which can be absorbed by food and by the body.
Organic and PDO products are therefore a healthier choice, as they are free from potentially harmful chemicals and more nutritious.
The “Oliva di Gaeta” Protected Designation of Origin is reserved exclusively for table olives, deriving from the “Itrana” olive variety (also known as Gaetana).
The pulp must have: clear and complete detachment from the stone, soft consistency, typical, slightly bitter, acetic and/or lactic flavour, intense pink to purplish colour.
Any defects in the drupes, such as skin defects with or without pulp alterations, wrinkling, presence of the petiole, damage from cryptogams and/or insects, are tolerated to a maximum of 6% of the finished product.
The Oliva di Gaeta PDO is reserved for the olive of the «Itrana» variety, also known as Gaetana.
The use of genetically modified «Itrana» plants is not permitted.
It is forbidden to use batches of olives with immature, soft drupes, with a red epicarp and/or absence of "bleeding" of the pulp for the production of «Oliva di Gaeta».
A dual purpose variety characterized by a late ripening.
The drupes destined for the production of «Oliva di Gaeta» must be harvested at the stage of full maturity, which is reached when the epicarp is black, shiny and sometimes covered by a pruinous veil locally called «cloth», while the pulp tends to gradually take on a dark vinous red color starting from the periphery of the fruit.
The evaluation of the right degree of ripeness of the drupe, carried out by the farmer and/or operator, constitutes a very important phase for the correct achievement of the color of «Oliva di Gaeta», obtained after the fermentation process.
It is conducted following the traditional «system all'itrana».
This method handed down for generations among local operators is practiced exclusively in the delimited area and provides for the natural start of lactic fermentation excluding the immediate addition of salt and/or synthetic acidifying substances.
It is a system that has consolidated over the years based on fermentation processes involving a vast and varied microbial flora that forms spontaneously and which gives rise to first tumultuous and then slow fermentations which stabilize after the addition of salt.
The management of this process requires the operator to carefully monitor the vehicle, made up of water and olives to which salt is subsequently added. During the process, periodic brine additions are required by the operator so that the olives are never exposed to the air.
They are rich di antioxidants that protect the body's cells from damage caused by free radicals and, therefore, from aging. The olive they are also a good source divegetable iron e di other mineral salts and vitamins (especially E). Finally, they have a beneficial effect on digestion
262 kcal
kj 1076
Total fat 26,7
of which saturated 4,3
Carbohydrates 1,1
of which sugars 0
5 Fiber
Proteins 1,6
Sale 3,5
Olives, water and salt
Very suitable in combination with cured meats or cheeses in appetizers, it goes well with pasta sauces, with pizza garnishes and salads, it goes well with escarole, peppers, chicory when cooked, and enriches fish parcels.
Once the bag has been opened, we recommend rinsing only the olives to be consumed immediately under running water, the remaining olives can be kept in the refrigerator in the same brine in a glass jar.
During cooking, they release all their inimitable flavor, giving the dishes taste and flavour. Recipes in which the black olive of Gaeta cannot be missing: caponata, Neapolitan cod, pepper and olive risotto, pasta alla norma. Recipes from the area of origin: the olive is an indispensable ingredient for the preparation of many typical dishes of the area, including: La Tiella di Polpo and La Tiella di Scarola.
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Biol Empire, Sonnino (LT) LAZIO| 5 stars | 66 % | |
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Rome €4,50 (with spending over €25 Free)
Rome Province €5,90 (with spending over €59 Free)
Italy express 24/48h €7,90 (with spending over €89 Free)
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Refrigerated courier €19 (Free for orders over €129)
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I must say the service is perfect, from the product purchased of exceptional quality to the help requested. In addition, delivery in Rome is carried out with their vehicles and in Italy with a 24h courier
Ottimo