The olive in Italy is one of the most precious fruits
The olive in Italy is one of the most precious fruits thanks to its botanical variety. The olive varieties present in Italy are many and guarantee the production of a high-quality olive oil. Among the most widespread we find for example the Moraiolo, the Frantoio, the Taggiasca and many others.
The Itrana Olive is typical of the Lazio area, originally from the city of Itri, it is a rather rustic plant that exploits, being self-sterile, the other types of olive trees such as Leccino and Pendolino. The fruit reaches a weight of 8 grams, and clearly depending on the environmental conditions and the pollinators present, the production of oil changes in aromas and its organoleptic properties. The plant has a very strong and vigorous development, in particularly fertile soils optimal it has a thick foliage formed by leaves of lanceolate shape tar 5 and 6 centimeters. Little fingers with their inflorescences reach 2.5 centimeters, with about ten flowers. The proximity to the woods determines in the Itrana olive aromas typical of local herbs. The drupe is spherical with the apex slightly cone-shaped, when it reaches its maximum maturity, it turns red. Maturation is reached late at different times giving the possibility to harvest the fruits by extending the harvest period, which will allow to maintain the organoleptic properties of the oil.
Conservation and production of the Itrana olive:
For the production of table olives, conservation takes place through natural fermentation in brine. For the production of the "white" olive, the harvest begins after November 2nd. In the brine its green color fades between orange and light brown, its taste is slightly bitter. After the feast of St. Joseph (March 19) begins the harvest of the Itrana olive known as Oliva di Gaeta with a purple color. The salted brine colors between pink and intense black olives excellent for sauces, cod and slices of pizzaiola dishes accompanied by capers.
The Gaeta olive distinguishes a fruit of slightly tapered shape, purplish color, vinous, bitter taste with acetic nuances, produced mainly in the territory including Gaeta and the neighboring municipalities located on the Aurunci Mountains in the province of Latina. It is used to produce an excellent oil and especially pickled olives (locally olives all'acqua) that lend themselves to the most varied uses in the kitchen and are among the most used ingredients by chefs all over the world.
This product, already described by Virgilio nell'Eneide, had its maximum diffusion in 1400 thanks to the attitudes to agriculture, trade and navigation of the citizens of the then Ducato of Gaeta, who exported the oil and olives of Gaeta throughout the Mediterranean, making it a food in great demand and appreciated for its excellent quality.
The olive in Italy is one of the most precious fruits thanks to its botanical variety. The olive varieties present in Italy are many and guarantee the production of a high-quality olive oil. Among the most widespread we find for example the Moraiolo, the Frantoio, the Taggiasca and many others.
The Itrana Olive is typical of the Lazio area, originally from the city of Itri, it is a rather rustic plant that exploits, being self-sterile, the other types of olive trees such as Leccino and Pendolino. The fruit reaches a weight of 8 grams, and clearly depending on the environmental conditions and the pollinators present, the production of oil changes in aromas and its organoleptic properties. The plant has a very strong and vigorous development, in particularly fertile soils optimal it has a thick foliage formed by leaves of lanceolate shape tar 5 and 6 centimeters. Little fingers with their inflorescences reach 2.5 centimeters, with about ten flowers. The proximity to the woods determines in the Itrana olive aromas typical of local herbs. The drupe is spherical with the apex slightly cone-shaped, when it reaches its maximum maturity, it turns red. Maturation is reached late at different times giving the possibility to harvest the fruits by extending the harvest period, which will allow to maintain the organoleptic properties of the oil.
Conservation and production of the Itrana olive:
For the production of table olives, conservation takes place through natural fermentation in brine. For the production of the "white" olive, the harvest begins after November 2nd. In the brine its green color fades between orange and light brown, its taste is slightly bitter. After the feast of St. Joseph (March 19) begins the harvest of the Itrana olive known as Oliva di Gaeta with a purple color. The salted brine colors between pink and intense black olives excellent for sauces, cod and slices of pizzaiola dishes accompanied by capers.
The Gaeta olive distinguishes a fruit of slightly tapered shape, purplish color, vinous, bitter taste with acetic nuances, produced mainly in the territory including Gaeta and the neighboring municipalities located on the Aurunci Mountains in the province of Latina. It is used to produce an excellent oil and especially pickled olives (locally olives all'acqua) that lend themselves to the most varied uses in the kitchen and are among the most used ingredients by chefs all over the world.
This product, already described by Virgilio nell'Eneide, had its maximum diffusion in 1400 thanks to the attitudes to agriculture, trade and navigation of the citizens of the then Ducato of Gaeta, who exported the oil and olives of Gaeta throughout the Mediterranean, making it a food in great demand and appreciated for its excellent quality.
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