Fruit, vegetables and pulses

Cilento crushed salella olives

Cilento crushed salella olives, split by hand with a stone from the sea

In the upper Cilento, farming families pick salella olives while still green, crack each one open and take out the stone. A soak to draw off bitterness, a brine scented with bay and wild fennel, then extra virgin oil from the same variety: a patient craft that is a Slow Food Presidium and a traditional agri-food product (PAT) of Campania.

• Small pitted half-olives, the edges of their flesh frayed lengthwise
• Firm, crunchy flesh with a balanced, never sour taste: bitter, peppery, a hint of almond
• Light to dark green, slightly browned where the fruit has split

How to enjoy it. Serve them straight from the jar with their oil and herbs, next to local bread: a simple Cilento farmhouse starter to keep in the larder all year round.

Production areas

Campania

Season

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