Ferrandina Baked Olive

Olive groves cover 80% of the arable land in the Matera hills. The most common cultivar is the Majatica, which has quite large drupes with relatively small pits compared to the amount of flesh, an essential characteristic for perfect baking. The olives are blanched in 90°C/194°F-water for a few minutes, then briefly dry-salted. The olives are then arranged on racks and baked in dehydrators, where temperatures reach around 50°C/122°F.

Season

The olive harvest takes please from November to February. Once processed, the olives can be consumed until the next harvest