What is it?

Medium Italian olives cured in either salt or brine. Brine-cured gaetas have a tangy yet mild flavor.

How to choose:

At the market, olives should be unbruised, clean, and firm (if brine-cured). Brine-cured olives should also be plump, with smooth, shiny skins and moist interiors.

How to prep:

Be sure to let olives come to room temperature before serving. Drain brined-packed olives before serving.

How to store:

Always keep olives moist, either in brine or sprinkled with olive oil and store in the refrigerator.

Recipes

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  Recipe

  Penne Rigate with Olives, Roasted Peppers, and Tuna

  This simple sauce is packed with the flavors of southern Italy—briny olives, sweet peppers, and rich tuna. Feel free to improvise by adding capers or anchovies, or by substituting canned…

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  Recipe

  Chopped Tomato & Cucumber Salad with Mint & Feta

  This bright salad is a great addition to a large, summer buffet, though it also makes a fine lunch or light dinner accompanied by some warm pita. If serving as…

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  Recipe

  Olive Tapenade

  I prefer oil-cured olives for this tapenade. They have an intense flavor, and they blend into a nice, smooth paste. This tapenade makes a delicious pizza topping (enough for eight…

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  Recipe

  Moroccan Chicken with Olives & Preserved Lemons

  I like to serve this dish with saffron rice or with roasted sweet potatoes flavored with cumin.

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  Recipe

  Ditalini with Tomatoes, Capers & Lemon Oil

  This is a simple version of the puttanesca sauce native to Naples, minus the anchovies. You'll have some lemon oil left over; use it in salads, salsas, or meat marinades.

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  Recipe

  Fresh Tomato Sauce with Herbs & Olives

  Suggested pasta: 1 lb.dried fusilli, gemelli, or other short, sturdy pasta. Beyond pasta: Serve over grilled chicken breasts, salmon, or tuna steaks. Toss with hot chunks of boiled potatoes for…

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  Recipe

  Marinated Olives

  This hors d'oeuvre is best when made with a mix of two or three types of whole, unpitted olives, especially Kalamata, Niçoise, and Picholine.

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  Recipe

  Cavatelli with Arugula & Ricotta Salata

  Ricotta salata is a smooth, firm sheep's milk cheese that's lightly salted. If you can't find it, use feta cheese and soak it for an hour in cold water before…