Caiazzana Table Olive

The Caiazzana olive is a traditional variety from the area that gives it its name: Caiazzo, a hilly region that climbs from the flat countryside as far as the Matese massif. Its cultivation is ancient: Large stones with cavities used for olive processing have been found dating back to the medieval period. Legal documents, known as the Alvignano and Chiazzo statutes, were drawn up in the Caiazzo area between 1449 and 1497 to regulate the olive-oil sector, testifying to the importance already given to the production of high-quality olives and olive oil as far back as the medieval period.
The olive is characterized by its ellipsoid shape, rounded tip, slightly flattened base and purplish-black flesh from the skin through to the stone. According to tradition it is eaten preserved in brine or oil or baked, but other local variations of preservation also exist, such as in ash. The olive baking process lasts between 15 and 20 days, and before cooking it is soaked in water with salt and other seasonings such as wild fennel and garlic.

Season

The harvest takes place inNovember, the processed product is available all year round