Olive intosso, Olive n’dosse, Olive in salamoia

Olive intosso, Olive n’dosse, and Olive in salamoia are three traditional olive varieties from the Abruzzo region of Italy. These olives can be found in various towns and communes in Abruzzo, such as Chieti, Pescara, Teramo, and L’Aquila. The history of olive cultivation in Abruzzo dates back to ancient times, with the region’s favorable climate and soil providing ideal conditions for olive production.

Olive intosso is a variety of black olives that are typically harvested in October and November. They are known for their rich, fruity flavor and are often used in salads, pasta dishes, and as a topping for pizzas. Olive n’dosse, on the other hand, are green olives that are harvested in September and October. They have a slightly bitter taste and are often used in traditional Abruzzese dishes such as olive ascolane, where they are stuffed with meat and fried. Olive in salamoia are olives that are preserved in a brine solution, giving them a salty and tangy flavor.

These traditional Abruzzese olives have been recognized with the PAT (Prodotti Agroalimentari Tradizionali) designation, which highlights their cultural and historical significance. This designation also includes specific specifications for the production and preservation of these olives, ensuring that they maintain their traditional qualities.

– “Prodotti Agroalimentari Tradizionali” – Ministero delle Politiche Agricole Alimentari e Forestali (www.politicheagricole.it)
– “Abruzzo Olive Oil” – Abruzzo Promozione Turismo (www.abruzzoturismo.it)