Fruit, vegetables and pulses

Intosso olive of Casoli

Intosso olive of Casoli, brine-cured on a gravel plateau below the Majella

A small, cold-hardy tree, intosso is at home on the Laroma plain above Casoli, rooted in a few centimetres of soil over limestone gravel. Its very name says these olives must be sweetened before eating, which today means around ten days of fermentation in brine. A Slow Food Presidium and a traditional agri-food product (PAT) of Abruzzo, it also yields a single-variety oil.

• Elliptical and medium-sized at 3-4 grams, with a small bump, the umbo, at the tip
• Lactic fermentation in brine mellows the fruit, just as its name promises
• Its own oil is green and fruity, with artichoke and cut grass, bitter and peppery in balance

How to enjoy it. Serve the olives straight from the brine, and taste the oil of the same variety on its own: bold yet balanced, with hints of green pepper and fresh walnut.

Production areas

Abruzzo

Season

[object Object]

The full story, sources and places on apulica.com →