The Caiazzana olive is a typical variety of the territory: Caiazzo. Hilly area that climbs from the Campania plain to the Matese massif. Its cultivation is very ancient: some great pre-medieval works have been found characterized by hollow stones used precisely for the transformation of olives. Some documents relating to the legislation of the Caiatino territory, the so-called Statutes of Alvignano and Chiazzo, drawn up between 1449 and 1497, regulate the oil sector, attesting to the importance that already in medieval times was attributed to the production of olives and oil quality . The fruit is characterized by an ellipsoidal shape with a rounded apex and a slightly flattened base and the color of the pulp is purplish black from the outside to the core. According to tradition, it is eaten cooked (in the oven), preserved in brine or oil, but there are also some local variations of conservation, for example under the ashes.
CULTIVATION AND HARVEST
The farms cultivate a total of about 15 hectares of olive groves, following the rules of eco-sustainable agriculture, using the practice of green manuring and organic fertilization. Traditionally it is harvested by hand when the olive is half veraison, in the period between October and November.