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Gaeta olives

  • 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…

  • 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…

  • 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…

  • Recipe

    Moroccan Chicken with Olives & Preserved Lemons

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

  • 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.

  • 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…

  • 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.

  • 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…

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