{"id":1311,"date":"2024-02-29T13:46:07","date_gmt":"2024-02-29T13:46:07","guid":{"rendered":"https:\/\/olivicolacasolana.com\/?page_id=1311"},"modified":"2026-07-02T01:30:59","modified_gmt":"2026-07-02T01:30:59","slug":"intosso","status":"publish","type":"page","link":"https:\/\/olivicolacasolana.com\/en\/intosso\/","title":{"rendered":"L’Intosso"},"content":{"rendered":"
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An Abruzzese Treasure<\/div>\n\t\t\t\n\t\t\t

\n\t\t\t\t\t\t\t\t\t\tThe Intosso<\/span>\n\t\t\t\t\t\t\t<\/h1>\n\n\t\t\t\n\t\t\t\n\t\t\t\n\t\t\t\t\t\t\t
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L\u2019intosso \u00e8 una variet\u00e0 Abruzzese a duplice attitudine<\/strong><\/span>, adatta sia al consumo da tavola che alla produzione di olio EVO. \u00c8 presente su tutto il territorio della provincia di Pescara e<\/span> di Chieti, ma \u00e8<\/span> su Piano Laroma \u2014 altopiano calcareo ai piedi della Maiella<\/strong><\/span>, nei Comuni di Casoli e Palombaro \u2014 che ha trovato il suo habitat ideale.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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An Abruzzese Treasure<\/div>\n\t\t\t\n\t\t\t

\n\t\t\t\t\t\t\t\t\t\tLa liva 'ndosse: the table grease<\/span>\n\t\t\t\t\t\t\t<\/h2>\n\n\t\t\t\n\t\t\t\n\t\t\t\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Once harvested, the table intosso da mensa is sorted, defoliated, depicciolato and delivered to the cooperative for processing. <\/span> In order to be eaten, in fact, the olives must be sweetened, or 'ndosse<\/em>. And it is precisely to this practice that Gennaro Finamore traces the name of the intosso variety in his 1880 Vocabolario Dell'Uso Abruzzese<\/em>. The method we use for debittering is the Sevillian method<\/em>.<\/span><\/p>

Una volta raccolto, l\u2019intosso da mensa viene selezionato, defogliato, depicciolato e conferito in cooperativa per essere dapprima calibrato e poi lavorato. <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Per poter essere mangiate, infatti, le olive devono essere addolcite, ovvero \u2018ndosse<\/em>. Ed \u00e8 propio a questa pratica che Gennaro Finamore fa risalire il nome della variet\u00e0 nel suo Vocabolario Dell\u2019Uso Abruzzese<\/em> del 1880. <\/span><\/p>

Il metodo di lavorazione che utilizziamo per le nostre olive verdi \u00e8 quello Sivigliano<\/i>, che rimuove l\u2019amaro dai frutti mediante una soluzione di soda. Questo trattamento dura dalle otto alle dodici ore, a seconda della temperatura, della dimensione delle olive e del loro grado di maturazione.<\/p>

Le olive vengono, poi, sottoposte a ripetuti lavaggi per eliminare ogni residuo di soda e conservate in acqua e sale per permettere la fermentazione. Questo processo conferisce loro il caratteristico profumo, sapore e colore verde tendente al giallo paglierino. Dopo la fermentazione, le olive sono pronte per essere confezionate.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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La liva \u2018ndossa<\/em> da queste parti \u00e8 tradizione. Tutti curavano<\/em> le olive per consumarle durante l\u2019anno. L’Olivicola Casolana nel 1971 \u00e8 nata proprio per proteggere e promuovere questo prodotto tipico.<\/strong><\/span> Oggi, purtroppo, la produzione dell’intosso da tavola \u00e8 diventata un\u2019attivit\u00e0 sempre meno diffusa. <\/span>Negli anni, alla fatica della sua produzione e l\u2019incertezza del raccolto, si \u00e8 aggiunta la competizione di cultivar<\/em> pi\u00f9 produttive e economiche, prima italiane, poi spagnole e greche. Inevitabilmente si \u00e8 assistito a un lento e silenzioso abbandono della sua produzione<\/strong><\/span>. \u200b<\/span><\/p>

Noi de L\u2019Olivicola Casolana siamo fieri di portare avanti questa tradizione<\/strong><\/span>.\u200b Ancora oggi raccogliamo l\u2019intosso da tavola a mano, come si faceva una volta, e lo lavoriamo con orgoglio per farlo conoscere in tutta Italia e nel mondo. <\/span>La vittoria dell’Ercole Olivario<\/strong><\/span> nella categoria “Olive da Tavola” negli ultimi tre anni<\/strong><\/span> \u00e8 la conferma tangibile della straordinaria qualit\u00e0 delle nostre olive in salamoia.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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An Abruzzese Treasure<\/div>\n\t\t\t\n\t\t\t

\n\t\t\t\t\t\t\t\t\t\tBest Table Olive <\/span>\n\t\t\t\t\t\t\t<\/h1>\n\n\t\t\t\n\t\t\t\n\t\t\t\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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An Abruzzese Treasure<\/div>\n\t\t\t\n\t\t\t

\n\t\t\t\t\t\t\t\t\t\tIntosso Monovarietal Extra Virgin Olive Oil<\/span>\n\t\t\t\t\t\t\t<\/h2>\n\n\t\t\t\n\t\t\t\n\t\t\t\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Until a few years ago, undersized intosso olives (that is, too small for table processing) were combined with other varieties and destined for extra virgin production. Today, however, a significant portion of the harvest is dedicated to the production of a high-quality monovarietal oil<\/strong><\/span>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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The harvesting period for intosso olives for oil begins in the second half of October. The oil yield of this variety is low, around 10%; the oil has good organoleptic characteristics and a high content of certain simple polyphenols<\/strong><\/span> (hydroxytyrosol and oleuropein).<\/p>

L\u2019olio \u00e8 caratterizzato da un fruttato intenso di erba e carciofo fresco. In bocca manifesta potenza e spessore con richiami alla noce e al pomodoro, piacevole il piccante che ricorda il pepe verde<\/strong><\/span>. \u00c8 ottimo semplicemente sul pane, con minestre di cereali e legumi, pesce azzurro e baccal\u00e0<\/em>, carni alla brace. Immancabile sul tradizionale piatto abruzzese pizz e foje<\/em>.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Monovarietale\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"ramo\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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An Abruzzese Treasure<\/div>\n\t\t\t\n\t\t\t

\n\t\t\t\t\t\t\t\t\t\tThe intosso of Casoli: a Slow Food Presidium<\/span>\n\t\t\t\t\t\t\t<\/h1>\n\n\t\t\t\n\t\t\t\n\t\t\t\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Since 2016, the intosso olive from Casoli has been recognized as a Slow Food Presidium<\/strong><\/span>. This recognition aims to preserve the rightful value of this variety, avoiding its progressive replacement with non-native varieties, which are more productive and easier to manage.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Intosso\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Un Tesoro Abruzzese L’Intosso L\u2019intosso \u00e8 una variet\u00e0 Abruzzese a duplice attitudine, adatta sia al consumo da tavola che alla produzione di olio EVO. \u00c8 presente su tutto il territorio della provincia di Pescara e di Chieti, ma \u00e8 su Piano Laroma \u2014 altopiano calcareo ai piedi della Maiella, nei Comuni di Casoli e Palombaro […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"_monsterinsights_skip_tracking":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"two_page_speed":{"current_score":{"desktop_score":61,"desktop_tti":"1.0\u00a0","mobile_score":89,"mobile_tti":"3.3\u00a0","date":"02.07.2026 01:31:49 am","status":"completed"}},"footnotes":""},"class_list":["post-1311","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/olivicolacasolana.com\/en\/wp-json\/wp\/v2\/pages\/1311","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/olivicolacasolana.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/olivicolacasolana.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/olivicolacasolana.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/olivicolacasolana.com\/en\/wp-json\/wp\/v2\/comments?post=1311"}],"version-history":[{"count":125,"href":"https:\/\/olivicolacasolana.com\/en\/wp-json\/wp\/v2\/pages\/1311\/revisions"}],"predecessor-version":[{"id":3799,"href":"https:\/\/olivicolacasolana.com\/en\/wp-json\/wp\/v2\/pages\/1311\/revisions\/3799"}],"wp:attachment":[{"href":"https:\/\/olivicolacasolana.com\/en\/wp-json\/wp\/v2\/media?parent=1311"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}