Fruit, vegetables and pulses

Baked olives of Ferrandina

Baked olives of Ferrandina: majatica olives, dried until savoury and sweet

Only the majatica olive from the clay hills of the Basento valley is used: a quick scald, a dry salting, then racks in warm-air driers. Recorded since the 18th century, it is a Slow Food Presidium and a traditional agri-food product (PAT) of Basilicata.

• Large olives with generous flesh around a small stone
• Processing brings out their savouriness while keeping the majatica's natural sweetness
• Made between December and February, they keep until the next harvest

How to enjoy it. Serve them as a starter dressed with majatica extra virgin olive oil, fresh garlic and a little citrus zest, or alongside Lucanian cured meats and aged pecorino.

Production areas

Basilicata

Season

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