Oliva Infornata di Ferrandina
Ferrandina Baked Olive
Olives cover 80 percent of the arable land in the hills of the Matera country, and the usual cultivar is the Majatica, whose drupes are large with small stones for the amount of flesh, which is exactly what baking them requires.
Designation
- Certification
- Slow Food Presidium
- Category
- Fruit, vegetables and cereals, fresh or processed
Where it is made
Ferrandina and the Matera hills
How it is made
The olives are blanched a few minutes in water at 90 degrees, briefly dry-salted, then spread on racks and baked in driers at around 50. Harvest is November to February and the olives keep until the next one.