The narrative label is a Slow Food project that tells about the product, who produces it and the entire supply chain.


The Caiazzana olive is a variety suitable to be consumed as a table olive, thanks to an optimal ratio between pulp and stone. The color is slightly purplish tending to black, the dimensions vary from 14 to 20 mm in diameter. It has a firm and crunchy pulp that easily detaches from the stone; the taste is sweet, slightly savory. It lends itself to being used on pizza, as an accompaniment to appetizers and salads.


Traditionally it is cultivated on the Caiatine hills and in part of the Monte Maggiore mountain community at an altitude ranging from 100 to 300 meters above sea level, where the clayey - arenaceous soil and the Mediterranean climate have favored the development of the variety.


The Presidium companies cultivate a total of about 15 hectares of olive groves. For the control of weeds and diseases follow the agroecological principles, the fertilizations are organic and green manure is practiced with legumes.


Between October and November, when the olives reach about 50% of veraison (ie the beginning of ripening marked by the change in color), manual harvesting begins.


Within 24 hours of harvesting, the olives are manually selected, washed and placed in a brine which is made up of water and salt. For every liter of water 10 gr are added. of salt. The olives remain in this compound for a period ranging from 6 to 9 months. Once the natural fermentation process is complete, the olives are packaged in vacuum bags or glass jars with their winter water.