Cilento Cracked Salella Olive

Slow Food Presidium

Italy

Campania

Fruit, nuts and fruit preserves

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Cilento Cracked Salella Olive

Cracked olives are made only from olives that are very pulpy but have not yet begun to ripen. These are dented one by one with a sea stone, the pits are patiently removed, and the meat is immersed in water for a few days. The water is changed each morning and evening. After 4-5 days, a brine is prepared with water, salt, bay leaves, and wild fennel, and the olives are left to soak in this solution for a few days. Before putting them in oil, the olives must be pressed to get rid of excess water. Then they can be seasoned with extra virgin olive oil, garlic, and oregano or thyme, and put in a jar. They should be packed tightly in the jar and pressed to keep them from filling with oil and becoming soft.

This process is repeated, day by day, between the end of September and November, and it requires skill and patience: The harvested olives must be dented, pitted, and put in water all in the same day so that they don’t dehydrate, and a new batch of brine must be prepared for each harvest. Thanks to the skill of the Cilento farmers and the unmistakable taste of the local olives, the result is exceptional. The presence of olives has characterized the landscape of the Alto Cilento, in southern Campania, since time immemorial. The origins of the local salella variety (also known as lioi, licinella, monticedda, or salentina) are unknown. This variety matures slightly earlier than others and has an upright habit, very thick foliage, and lanceolate leaves of a very dark green color, characteristics that may recall an ornamental olive tree. The oil obtained from salella olives is extremely balanced with light bitter and spicy sensations, herbaceous notes, and traces of almond.

Season

Olives are available year round

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The dark green of the olive trees and the blue of the sea are the dominant colors of the Cilento coast, and a beautiful patchwork results from alternating groves of centuries-old trees, younger olives, and feral trees that are no longer managed. If well cared for and worked with extreme care, the local olive varieties (particularly salella and pisciottana) can yield monovarietal oils of the highest quality. The salella, if its value is recognized, can stimulate an agricultural revival in the territory. The Presidium brings together some farmers and oil producers who continue to produce this local specialty following the traditional and totally artisanal process, placing the salted, cracked olives in extra virgin salella oil.


Production area
Cilento, Salerno Province

Presidium supported by
Cilento e Vallo di Diano National Park, Municipality of Pollica, Municipality of Casalvelino, Municipality of Morigerati and Municipality of San Mauro Cilento
Producers

Agrifutura Al Sentiero
di Ilaria Di Gregorio
Via Provinciale
Frazione Galdo Pollica (Sa)
Tel. +39 347 5007064
gabriellamazziotti@libero.it
info@alsentiero.it
www.alsentiero.it

Cooperativa Nuovo Cilento
Località Ortale
San Mauro Cilento (Sa)
Tel. +39 0974 903239-347 3091023
info@cilentoverde.com
www.cilentoverde.com

La Mancosa
di Erminio Signorelli
Via Roma, 51
Pollica (Sa)
Tel. +39 348 2407169-347 4824300
erminiosignorelli@libero.it
www.agriturismolamancosa.it

I Moresani
di Carmine Monzo
Località Moresani
Casal Velino (Sa)
Tel. +39 347 3605586
imoresani@hotmail.com
www.imoresani.com

Il Mulino
di Maria Luisa Aceto
Località Monaco
Cannicchio di Pollica (Sa)
Tel. +39 347 9174153-389 0161721
ilmulino.agriturismo@gmail.com

Salella
di Osvaldo De Iorio
Piazza Galileo Galilei
Salento (Sa)
Tel. +39 328 7129385
info@aziendagricolasalella.it
www.agriturismosalella.it

Zio Cristoforo
di Stefano Crescenzo
via Chiuse, 40
Casal Velino (Sa)
Tel. +39 339 4531307
info@agriturismoziocristoforo.com

Slow Food Presidium Producers’ Coordinator
Pasquale De Iorio
tel. +39 328 7129385
presidio.olivasalellacilento@gmail.com

Slow Food Presidium Coordinator
Assunta Niglio
Tel. +39 333 7039142
assuntaniglio@tiscali.it

The dark green of the olive trees and the blue of the sea are the dominant colors of the Cilento coast, and a beautiful patchwork results from alternating groves of centuries-old trees, younger olives, and feral trees that are no longer managed. If well cared for and worked with extreme care, the local olive varieties (particularly salella and pisciottana) can yield monovarietal oils of the highest quality. The salella, if its value is recognized, can stimulate an agricultural revival in the territory. The Presidium brings together some farmers and oil producers who continue to produce this local specialty following the traditional and totally artisanal process, placing the salted, cracked olives in extra virgin salella oil.


Production area
Cilento, Salerno Province

Presidium supported by
Cilento e Vallo di Diano National Park, Municipality of Pollica, Municipality of Casalvelino, Municipality of Morigerati and Municipality of San Mauro Cilento
Producers

Agrifutura Al Sentiero
di Ilaria Di Gregorio
Via Provinciale
Frazione Galdo Pollica (Sa)
Tel. +39 347 5007064
gabriellamazziotti@libero.it
info@alsentiero.it
www.alsentiero.it

Cooperativa Nuovo Cilento
Località Ortale
San Mauro Cilento (Sa)
Tel. +39 0974 903239-347 3091023
info@cilentoverde.com
www.cilentoverde.com

La Mancosa
di Erminio Signorelli
Via Roma, 51
Pollica (Sa)
Tel. +39 348 2407169-347 4824300
erminiosignorelli@libero.it
www.agriturismolamancosa.it

I Moresani
di Carmine Monzo
Località Moresani
Casal Velino (Sa)
Tel. +39 347 3605586
imoresani@hotmail.com
www.imoresani.com

Il Mulino
di Maria Luisa Aceto
Località Monaco
Cannicchio di Pollica (Sa)
Tel. +39 347 9174153-389 0161721
ilmulino.agriturismo@gmail.com

Salella
di Osvaldo De Iorio
Piazza Galileo Galilei
Salento (Sa)
Tel. +39 328 7129385
info@aziendagricolasalella.it
www.agriturismosalella.it

Zio Cristoforo
di Stefano Crescenzo
via Chiuse, 40
Casal Velino (Sa)
Tel. +39 339 4531307
info@agriturismoziocristoforo.com

Slow Food Presidium Producers’ Coordinator
Pasquale De Iorio
tel. +39 328 7129385
presidio.olivasalellacilento@gmail.com

Slow Food Presidium Coordinator
Assunta Niglio
Tel. +39 333 7039142
assuntaniglio@tiscali.it

Territory

StateItaly
RegionCampania