Ferrandina Baked Olive

Slow Food Presidium

Italy

Basilicata

Fruit, nuts and fruit preserves

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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

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The recent gradual decline in production is linked to the lack of raw material: the majatica olives are almost entirely destined for the production of oil and there are only a few producers of "infornate" in Ferrandina. In order to defend one of the jewels in the crown of Lucanian gastronomy, a Presidium has been set up, whose members commit to following strict regulations.

Production area
Accettura, Aliano, Cirigliano, Ferrandina, Gorgoglione, Salandra, San Mauro Forte and Stigliano Municipalities, Matera Province

Presidium supported by
Gal Le Macine
Frantoio Giovanni Lacertosa
Ferrandina (Mt)
via Sinisgalli, 29
tel. +39 +39 0835 556098
+39 380 3096855
frantoio.lacertosa@tiscali.it

Oroverde Lucano
Ferrandina (Mt)
s.s. 407 bivio Ferrandina
tel. +39 +39 0835 754806
+39 335 444291
oroverdelucano@tiscali.it
www.oroverdelucano.it

I due trasformatori lavorano le olive prodotte da:
Margherita Grillo, Leonarda Antonia La Carpia, Angelo Lisanti, Giulia Lucia Lisanti di Ferrandina e di Rita Lacertosa di Salandra.
Slow Food Presidium Producers’ Coordinator
Rita Lacertosa
Tel. 380 3096855
frantoio.lacertosa@tiscali.it



Slow Food Presidium Coordinator
Angela Ciliberti
Tel. 338 5453248
aciliberti@inwind.it
The recent gradual decline in production is linked to the lack of raw material: the majatica olives are almost entirely destined for the production of oil and there are only a few producers of "infornate" in Ferrandina. In order to defend one of the jewels in the crown of Lucanian gastronomy, a Presidium has been set up, whose members commit to following strict regulations.

Production area
Accettura, Aliano, Cirigliano, Ferrandina, Gorgoglione, Salandra, San Mauro Forte and Stigliano Municipalities, Matera Province

Presidium supported by
Gal Le Macine
Frantoio Giovanni Lacertosa
Ferrandina (Mt)
via Sinisgalli, 29
tel. +39 +39 0835 556098
+39 380 3096855
frantoio.lacertosa@tiscali.it

Oroverde Lucano
Ferrandina (Mt)
s.s. 407 bivio Ferrandina
tel. +39 +39 0835 754806
+39 335 444291
oroverdelucano@tiscali.it
www.oroverdelucano.it

I due trasformatori lavorano le olive prodotte da:
Margherita Grillo, Leonarda Antonia La Carpia, Angelo Lisanti, Giulia Lucia Lisanti di Ferrandina e di Rita Lacertosa di Salandra.
Slow Food Presidium Producers’ Coordinator
Rita Lacertosa
Tel. 380 3096855
frantoio.lacertosa@tiscali.it



Slow Food Presidium Coordinator
Angela Ciliberti
Tel. 338 5453248
aciliberti@inwind.it

Territory

StateItaly
RegionBasilicata