Calabria’s land offer is not limited to wine and citrus fruits. Olive growing is also one of the most crucial production sectors in the Reggio Calabria economy. A sector offering great variety: a source of agricultural production of olives and extra virgin olive oil, indeed, but also a real environmental asset
cultivated according to the most traditional farming methods.
Forerunners of the celebrated Mediterranean diet, farmers and shepherds were used to snack with bread and a handful of olives. A dish still defined as ‘poor’, despite being rich in vitamins, tasty and genuine: a true ‘must’ of Calabrian cuisine. Baked, mashed, stuffed, ‘cunzate’ (seasoned), or simply taken out of the ‘boccaccio’ (jar), local olives provide a variety of ancient and traditional flavours, ready to be enjoyed in their fullness today.