Oliva masciatica is a type of olive that is native to the Campania region of Italy. It is primarily found in the towns and communes of Cilento, Vallo di Diano, and Alburni. This olive variety is known for its unique flavor profile, which is both sweet and slightly bitter. It is also characterized by its large size and elongated shape.

The oliva masciatica has been recognized as a PAT (Traditional Agri-Food Product) by the Italian government. This designation is given to food products that are deeply rooted in the cultural heritage of a specific region and are produced using traditional methods. In order to be recognized as a PAT, the product must meet certain specifications, such as being produced in a specific geographic area and using traditional ingredients and techniques.

One popular recipe that features oliva masciatica is the traditional Cilentan dish of spaghetti with olives and anchovies. To make this dish, spaghetti is cooked and then tossed with a sauce made from oliva masciatica, anchovies, garlic, and olive oil. Another popular recipe is the Cilentan olive bread, which is made with oliva masciatica, flour, yeast, and water.

– “Oliva Masciatica di Cilento” (PAT) – https://www.qualigeo.eu/en/oliva-masciatica-di-cilento/
– “Oliva Masciatica” – https://www.italianfoodexcellence.com/oliva-masciatica/
– “Spaghetti with Olives and Anchovies” – https://www.greatitalianchefs.com/recipes/spaghetti-olives-anchovies-recipe
– “Cilentan Olive Bread” – https://www.italianfoodforever.com/2011/11/cilentan-olive-bread/