Fruit, vegetables and pulses

Aitana olive of the Tifatini hills

Aitana olive of the Tifatini hills: flesh soft enough to slip off by hand

On the hills that close Caserta to the north, around San Prisco, Aitana olives are picked only by hand and fully ripe, once their colour has moved from pink to shiny black. Village traders once carried them as far as Molise; today they are a Slow Food Presidium.

• Pink, reddish or black skin under a matt bloom known locally as "panno"
• Very soft flesh that lifts off the stone with a gentle squeeze
• A clear, bright wine-red brine with a milky scent and a light touch of vinegar

How to enjoy it. A table olive to eat just as it is, straight from its brine of salt and red vinegar: a simple, traditional starter of the Caserta countryside.

Production areas

Campania

Season

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