Gaeta olives are sweet, tender, and wrinkled in appearance, says Dzaja. He adds they are perfect to use in pasta dishes. Try them in Tomato and Olive Penne or Pappardelle Pasta with Olives, Thyme ...

1 cup Gaeta olives, pitted (6 ounces) Directions. Make the dressing: Combine olive oil, vinegar, lemon juice, oregano, and mint in a small bowl and whisk until blended. Season with salt and pepper.

2/3 cup pitted whole Gaeta or kalamata olives. 1/4 teaspoon dried oregano. 1/4 teaspoon black pepper. 2 fresh bay leaves. 2 tablespoons chopped fresh flat-leaf parsley. Lemon wedges, for serving.

Here, Lidia Bastianich shares simple, seasonal recipes from her new cookbook "Lidia's Commonsense Italian Cooking," including chicken breast with orange and gaeta olives and pear bread pudding. IE ...

When preparing the dish, Neapolitans use Gaeta olives, which are not readily available in the United States. Quite similar are Kalmata olives, which can be found in most supermarkets.