Olive Chaplet
Olea europea var. Olive Chaplet
RISK OF EROSION: potential
DESCRIPTION
Coroncina di Caldarola: a variety that has long been rooted in the territory of the Five Municipalities (Caldarola, Serrapetrona, Belforte del Chienti, Camporotondo and Cessapalombo) which fights for survival, in the difficult conditions in which it lives: the harshness of the climate, poor fertility of the soil, the loose texture. The mitigating effect of Lake Caccamo offers a slight relief from climatic adversities and guarantees a basically constant productivity, even if scarce and with low oil yields. Medium vigorous tree with expanded growth habit; low voluminous foliage of medium density; fruiting branches long and little branched; medium internodes; medium to large and expanded leaves; inflorescences of medium length, with a rather compact structure and high branching of the rachis.
BACKGROUND
In the ancient municipal statutes, many passages testify to the importance of olive growing in these lands as early as the fifteenth and sixteenth centuries. It seems that there are two reasons why the local tradition attributes the name CORONCINA: the shape of the fruit: the small protrusion that the fruit presents in the welding of the two carpels is very similar to a crown and the fruiting branch: the way of fruiting of the variety along the branch makes it similar to the rosary. For these reasons the Coroncina is also locally called “Oliva a corona” or “Coronella”. It seems that there are two reasons why the local tradition attributes the name “chaplet”.
The planting of olive groves in these areas, which took place in the past by virtue of the rustic characteristics of the species, was then possible thanks to the great availability of low-cost labor. Following the “economic boom” of the 1960s and high depopulation from the countryside, this crop has progressively made less and less interesting. It was certainly no coincidence that the ancient oil mill of the Parish of Pievefavera had already been closed in the 1950s. The existence of these communities of olive trees in a severe environment, more or less isolated, has meant that, with the passing of the centuries, from the few varieties of olive trees present in ancient times, we have arrived at the current diversification of local varieties. It is pleasant to hypothesize that the origins of the Coroncina variety can be traced back to the first olive trees (“colonizing” plants of agronomic environments planted by the ancient Romans at the time of their settlement in the territory of Caldarola in the locality of Pievefavera.
TYPICAL PRODUCTION AREA
Variety mainly present in the province of Macerata, in the municipalities of Caldarola, Serrapetrona, Belforte del Chienti, Camporotondo and Cessapalombo. It is also known locally as corallina, coronella, corona olive. The territorial investigations made it possible to verify the presence of Coroncina plants also outside the area under study, and more precisely in the neighboring municipalities of San Ginesio, Tolentino, San Severino, up to more internal areas and higher altitudes. , in the municipalities of Camerino (Pozzuolo, Statte, Le Tegge), Pievebovigliana (San Maroto, San Giusto), Fiastra (Collemese, San Salvatore, Cupa, Fosse), Monte San Martino. Having found some centuries-old specimens of Coroncina, in the municipality of Caldarola, a hamlet of Pievefavera, we can certainly say that it is a variety well rooted in the territory, which has managed to survive numerous climatic adversities and difficult soil conditions over time.
GASTRONOMIC USE
Coroncina oil, extracted from the drupes when ripe, has a green color tending to yellow, thanks to a good chlorophyll content. It is quite fluid due to a good ratio between unsaturated and saturated fatty acids. On the nose it is perceived a medium fruity, green type, with hints of grass and artichoke.
The taste has strong bitter and spicy characteristics
The dishes that give greater exaltation to the extra virgin olive oil of the Coroncina variety, took advantage of the availability of many housewives who on several occasions have revealed some of their precious secrets.
A typical menu includes the ancient snacks:
- Seasoned bread
- Bruschetta
First dishes:
- The bread soup
- Chickpea soup
Seconds and side dishes:
- Grilled chicken
- The “cooked foje”
- Mixed salad
- Orange and black olive salad
Desserts made with oil:
- Cavallucci
- Must bread
- Easter pizza
- Easter donuts.
