Gaeta Olives P.O.D.
The Olives of Gaeta dear to Virgil
Already in the Aeneid, Virgil described the Olive of Gaeta as a precious fruit, but its maximum diffusion was reached in the medieval period, when the Gaetan navy took it to all the main maritime squares of Europe.
Harvested on the Pontine hills in early spring in full ripeness, it has a purplish color, a medium-fleshy pulp and a typical taste tending to bitter with a slight savory hint.
Energy 1025 kJ / 249 kcal; Fats 25.5 g of which saturated fatty acids 3 g; Carbohydrates 1 g of which sugars 0 g; Fiber 5.4 g; Proteins: 1.2 g; Salt 3.8 g.
Olives, water, salt; acidifier: tartaric acid.