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