Gaeta Olives

Gaeta olives are a type of Italian olive, named after the town of Gaeta in the Lazio region. They are typically small to medium in size with a dark purple-black color. These olives are often cured in brine, which helps to preserve them and develop their characteristic flavor.

Gaeta olives are primarily used for their distinct, savory flavor. They are popular in Mediterranean cuisine, often added to salads, pasta dishes, pizzas, and antipasto platters. Manufacturers use them to provide a briny, slightly bitter taste and a soft texture to food products.

Gaeta olives are generally recognized as safe (GRAS) by the FDA for use in food. They are a source of healthy monounsaturated fats and antioxidants. Like other olives, they contain sodium due to the brining process, and consumers mindful of sodium intake should consider this. JECFA and EFSA have evaluated olives and olive products, and they are considered safe when consumed as part of a balanced diet.