CAIAZZANA OLIVE

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.

PLACE

For centuries it has been cultivated in the upper Caserta area where the clayey and sandy soil and the climate favor the development of this variety. The municipalities particularly rich in this variety of olive trees are: Caiazzo, Alvignano, Ruviano, Piana di Monte Verna, Castel di Sasso and Dragoni, also involving the mountain community of Monte Maggiore

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.

PROCESSING

Within 24 hours the harvested olives are manually selected, washed and stored in containers where a brine is poured. After a few months of fermentation they are ready to be tasted in various forms; pitted, in water, dried, etc.