Description
Empeltre variety from Catalonia and Bajo Aragón.
Unlike most olives, this variety is harvested once it is already ripe, from mid-November until the end of December. The larger sizes are used for canned products, whereas the smaller ones are normally used for making oil.
They can be eaten with salads, lunch, with pasta, as a pizza ingredient, with cheese canapés, and also, as they are traditionally prepared in La Gaeta, as an hors d’oeuvre in “esqueixada” (shredded cod with diced tomato, onion, pepper and black olives).
LA GAETA
