The Intosso olive cultivar (locally known as “‘ndoss”) is grown throughout Abruzzo, particularly in the Provinces of Chieti and Pescara. This variety is chiefly used as a table olive, even though it also produces good extra virgin olive oil, either alone or in small proportions with more famous varieties, as permitted by the regulations of the “Colline Teatine” PDO.


The drupes of this variety are oval, with a small apex umbo, are of average size and weigh about 3.5-4g. The stone is quite large and has distinctive furrows. The most frequent processing system for olives is commonly referred to as the “Spanish method”, which debitters the fruit by soaking in a dilute caustic soda solution and then fermenting it in brine.