Oliva Intosso
Casoli Intosso Olive
The name is the curing. Before they could be eaten the olives had to be ndosse, softened with lye and then with clean water, as the linguist Gennaro Finamore explained in his Abruzzese dictionary of 1880. The fruit is oval with a small point at the base, medium-sized, 3 to 4 grams.
Designation
- Certification
- Slow Food Presidium
- Category
- Oils and fats
Where it is made
the Maiella foothills, especially the Laroma plain at Casoli, Chieti province
How it is made
The table olives are done by the so-called Sivigliano method, a lactic fermentation: washed several times, then about ten days in brine. The trees are scattered over several comuni of the Maiella foothills and are thickest in the Laroma plain.