The Itrana olive tree is a very vigorous and rustic plant typical of the Pontine territory, which produces a fruit with an unmistakable taste with a double value, for the production of oil and table olives, one of its peculiarities is the decidedly late ripening: February- March. While the green Itrana is harvested in November, when it begins to ripen, the black is harvested at the end of maturation, around March, and processed as tradition dictates: exclusively with water and sea salt. They have a vinous red color, close to dark black; the scent is that of old must with lacto-acetic hints. The taste is slightly bitter and savory. Ideal for preparing rustic pizzas with vegetables (the escarole is perfect) to enrich salads, fish preparations, focaccias or special breads.