Fruit, vegetables and pulses

Caiazzo table olive

Caiazzo table olive: dark to the stone and finished in the oven

In Caiazzo and the Volturno valley, local statutes were already regulating olive trees and oil in the 1400s. Ancient, massive trees bear this early-ripening variety, good for both oil and the table, though the table olive has become rare. It is a Slow Food Presidium and on Campania's traditional products list as oliva caiazzara.

• Elliptical, with a round tip and a base that is just a little flat
• Fully ripe, a deep wine red shading to violet-black
• Split one open and the flesh is dark right through to the stone

How to enjoy it. The classic version is oven-baked after two to three weeks soaking in brine flavoured with wild fennel and garlic, then dressed with oil and chilli; with pecorino it makes a local starter.

Production areas

Campania

Season

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