The Olive tree is native to coastal areas of the eastern Mediterranean region, from Syria and the maritime parts of Asia Minor and northern Iran at the south end of the Caspian Sea. Its use as a major agricultural product in preclassical Greece led to its wider distribution throughout the western Mediterranean. Olive trees show a marked preference for calcareous soils, flourishing best on limestone slopes and crags, and coastal climate conditions.
The Olive has been used since ancient times for the making of olive oil and for eating of the fruit, which, being bitter in its natural state, are typically subjected to fermentation or cured with lye or brine to be made more palatable.
CERIGNOLA are huge, green or black olives with a perfect balance of salinity and acidity. Cured in mild salt water, these fleshy giants are mellower than traditional brine-cured, yet meaty and full-flavored.
GAETA ia a small, Italian olive that packs a salty, flavorful punch. When brine-cured, Gaetas are smooth and a brownish-purple color. They are fun to snack on but difficult to pit for use in recipes.