The product
Ferrandina baked Olives
Baked olives of Majatica variety, Slow Food Presidium
Code:
93479
Country of origin:
Italy - Basilicata
Weight:
250 g
Minimum order:
1 piece
| Description | Baked olives of Majatica variety, processed according to an ancient recipe |
|---|---|
| Appearance | The colour is bright black, while their skin is wrinkly due to the baking process; the bite is succulent, soft and rich |
| Taste | Sweet, with a pleasant aroma of licorice; the baking process enhances the natural salty taste of the olives, but at the same time maintains the particularly sweet taste of Majatica variety |
| Curiosity | The olives Majatica di Ferrandina, known as Majatica' or 'Pasola, are cultivars which give a particular golden and green-nuanced oil while their Olives are dried in kilns and enjoyed as natural black or pickled Ferrandina Baked Olives - baked olives of the variety Majatica - are a very typical product of Ferrandina, which became also a Slow Food Presìdium. |
| Our selection | Production is currently declining drastically because of a shortage of the main ingredient, as almost all Majatica olives are used to make oil; only a few producers of baked olives still remain in Ferrandina; the Presidium wants to work with them to re-launch the traditional processing technique, described in historic 18th-century sources, which has only partially been adapted to modern times and technologies |
| Suggestions | Perfect paired with cured meats from south Italy like Pezzente della Montagna Materna and with aged pecorino; it is also used in orange salads or in pumpkin soup or even with baccala; delicious on their own simply dressed with a Majatica extravirgin olive oil, fresh garlic, orange and lemon zests |
| Ingredients | Olives, salt |
|---|---|
| Weight | 250 g |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Keep in cool and dry place |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1037 kJ / 253 kcal Fat: 25 g of which saturates: 4,4 g Carbohydrate: 0,5 g of which sugars: 0 g Protein: 1,6 g Salt: 3,2 g Typical value per 100 g |
The producer
Oroverde Lucano - Ferrandina (MT) - Basilicata
Why we chose them
Oroverde Lucano oil press was created in 2002, its aim was to produce and market extravirgin olive oil and baked olives of a typical variety grown
on Ferrandina hills called "Majatica".
Oroverde Lucano is managed by Tantulli sisters, who are devoted to the olives processing system and their products. It is located in Ferrandina hills,
in Basilicata region, near the city of Matera.
The slopes of Matera country and, in particular, Ferrandina ones, are full of old olive trees, the silent spectator of an endless human life. Here the
Majatica is a very important part of the fertile cultivation.
The olives Majatica di Ferrandina, known as "Majatica" or "Pasola", are cultivars which give a particular golden and green-nuanced oil while their
olives are dried in kilns and enjoyed as natural black or pickled Ferrandina Baked Olives - baked olives of the variety Majatica - are a very typical
product of Ferrandina, which became also a Slow Food Presìdium.
In Oroverde Lucano, the baked olives are selected by hand, exclusively among ripe olives of the Majatica variety and processed using a very old
traditional recipe from Ferrandina.
From the same producer
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