Casoli Intosso olive

Italy

Abruzzo

Fruit, nuts and fruit preserves

Oil

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The unusual name of this variety comes from its traditional method of preparation. Before being eaten, the olives had to be cured, “ndosse,” softened with lye and then pure water, as linguist Gennaro Finamore explained in his 1880 Abruzzian dictionary.
The olives are oval in shape with a small protuberance at the bottom, medium in size and weighing around 3 to 4 grams each. The table olives are prepared using the so-called “Sivigliano” system, which involves lactic fermentation. The pieces of fruit are washed several times, then left to ferment in brine for around ten days.
The Intosso trees are scattered throughout a number of municipalities in the Maiella foothills, but are particularly common in the unique agricultural landscape of the Laroma plain, in the municipality of Casoli, an area whose soil is rich in limestone gravel. Here, on this 300-hectare plateau overlooking the town, at the foot of the Maiella, the Intosso variety has found its ideal environment. The tree is small, tolerant of snow and cold temperatures, and has adapted to live in the few centimeters of loose earth that characterize the plain; indeed, it struggles to produce much fruit at altitudes below 350 meters. Until a few years ago, the olives that did not reach their optimal size were milled into oil along with other varieties. Now, a significant share of the harvest is turned into a single-variety oil, with excellent results. Intosso extra-virgin olive oil is characterized by an intense green fruit aroma, with notes of cut grass and freshly picked artichokes. The strong flavor perfectly balances bitterness and piquancy, with hints of green peppercorns, fresh walnut and sometimes tomato leaves.

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Season

The olives for eating are harvested from the end of September, while the olives for oil production are harvested from late October.

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This variety was very profitable for the inhabitants in and around Casoli and the surrounding mountain foothills until the post-World War II period, commanding high prices, particularly for the table olives. Now, however, the market has been drastically reduced due to competition from table olives from other Mediterranean countries, and much of the harvest is used for oil, without any varietal distinction. The Presidium wants to give value back to this variety and prevent its gradual replacement by non-native varieties that are more productive and simpler to manage.

Production area
Laroma plain, Casoli municipality, Chieti province, Abruzzo region

Presidium supported by
Municipality of Casoli
L'Olivicola Casolana
Casoli (Ch)
Contrada Piano Laroma, 3
tel. +39 0872 982248
olivicolacasolana@virgilio.it

Trappeto di Caprafico
Tommaso Masciantonio
Casoli (Ch)
Località Caprafico, 35
tel. +39 0871 897457
info@trappetodicaprafico.com
Slow Food Presidium Coordinator
Bruno Scaglione
tel. +39 337 912814
brunoscaglione51@gmail.com

Presidium Producers’ Coordinator
Tommaso Masciantonio
tel. +39 0871 897457
info@trappetodicaprafico.com
This variety was very profitable for the inhabitants in and around Casoli and the surrounding mountain foothills until the post-World War II period, commanding high prices, particularly for the table olives. Now, however, the market has been drastically reduced due to competition from table olives from other Mediterranean countries, and much of the harvest is used for oil, without any varietal distinction. The Presidium wants to give value back to this variety and prevent its gradual replacement by non-native varieties that are more productive and simpler to manage.

Production area
Laroma plain, Casoli municipality, Chieti province, Abruzzo region

Presidium supported by
Municipality of Casoli
L'Olivicola Casolana
Casoli (Ch)
Contrada Piano Laroma, 3
tel. +39 0872 982248
olivicolacasolana@virgilio.it

Trappeto di Caprafico
Tommaso Masciantonio
Casoli (Ch)
Località Caprafico, 35
tel. +39 0871 897457
info@trappetodicaprafico.com
Slow Food Presidium Coordinator
Bruno Scaglione
tel. +39 337 912814
brunoscaglione51@gmail.com

Presidium Producers’ Coordinator
Tommaso Masciantonio
tel. +39 0871 897457
info@trappetodicaprafico.com

Territory

StateItaly
RegionAbruzzo