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Typical variety of the Caiazzo area, 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. INGREDIENTS: Caiazzo olives, Trapani salt Slow Food Presidium. Excellent for appetizers, first and second courses of meat and fish. Its cultivation is very ancient. In the countryside of the area, some large pre-medieval stones have been found, characterized by hollows used precisely for the transformation of the olives. There is also an important testimony in the so-called Statutes of Alvignano and Chiazzo, drawn up between 1449 and 1497, which attest to the value that, already at that time, was attributed to the production of quality olives and oil.
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