drupe<\/strong><\/em><\/a> to remain attached to the petiole despite the adversities of nature (diseases and mild weather).<\/p>\nWe find it on the market in 5 production variants:<\/p>\n
– Itrana Monovarietal Extra Virgin Olive Oil<\/p>\n
– Colline Pontine DOP extra virgin olive oil<\/p>\n
– Oliva di Gaeta DOP<\/p>\n
– Itrana Nera in brine (harvested in March \/ April)<\/p>\n
– Itrana Verde in brine (harvested in October \/ November)<\/p>\n
The processing of the Itrana Nera olive in brine has ancient origins and represents a piece of history of the province of Latina.<\/p>\n
It was an important resource for the Duchy of Gaeta from where, in the late Middle Ages, it traveled to the Mediterranean and also reached the markets of Northern Europe.<\/p>\n
In the Renaissance, however, it enriched the table of Ercole I d\u2019Este, father-in-law of Ludovico il Moro, Francesco II Gonzaga and Lucrezia Borgia.<\/p>\n
![\"\"](\"https:\/\/www.oliocentrica.it\/wp-content\/uploads\/2021\/03\/oliva-itrana-salamoia.jpg\")
<\/span><\/p>\n\u00a0<\/span>The processing method is more or less unchanged over time, the harvest is done by hand when the olives reach perfect ripeness (about mid-March) after selection, they are put in water and salt (7%) and ripening (for softening) at least 5 months.<\/p>\nIt has become famous, and exported all over the world, with the name of Oliva di Gaeta, as it has always been called in the area of \u200b\u200borigin;<\/p>\n
to protect it from imitations and counterfeits The Consortium for the protection and enhancement of the Oliva di Gaeta DOP<\/strong> managed to obtain the Protected Designation of Origin in December 2016, including 44 municipalities in the production area.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>
The specification of the Oliva di Gaeta DOP<\/strong> thus describes the belonging to the territory and the characteristics of the product:<\/p>\n“… it is a food preparation that derives from the Itrana olive variety, a typical plant of lower Lazio, with the addition of water and salt in accordance with the provisions of this specification.<\/em><\/p>\nThe first document that speaks of olive groves in the Gaeta area is the testament of the Duke of Gaeta Docibile II of the year 954. This product, already described by Virgil in the Aeneid, had its maximum diffusion in 1400 thanks to the aptitudes for agriculture, to trade and navigation of the citizens of the then Duchy of Gaeta …<\/p>\n
The Oliva di Gaeta received the Protected Designation of Origin in December 2016. The product is slightly tapered, black – purplish in color, with a vinous, bitter taste with acetic nuances. The particular soft consistency of the pulp and the clear separation of this from the stone differentiate it from other Italian table olives “<\/em><\/p>\nComplete regulations and other info on: http:\/\/www.olivagaetadop.it\/il-consorzio-di-tutela\/<\/p>\n
Despite the safeguards, some producers choose to market Itrana Nera in brine without the DOP mark, giving up the possibility of calling it Oliva di Gaeta but faithful to the natural principle of processing WITHOUT the use of acidifying substances and \/ or preservatives, which is allowed in the disciplinary in order to favor and extend the shelf life of the product.<\/p>\n
The GREEN olives in brine, from the Itrana variety, are produced with the same procedure as the Nera but are harvested as soon as they turn brown, between November and December, immediately immersed in pure water for a variable time of 20 days, after this period some salt and left to amarare for about 8 months \/ 10 months before marketing it.<\/p>\n
The crunchiness of the pulp, the perfect spiccagnolo<\/strong><\/em><\/a> and the olfactory taste characteristics make it ideal for aperitifs and appetizers<\/h4><\/div><\/div><\/div><\/div>
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