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.
The olive harvest takes please from November to February. Once processed, the olives can be consumed until the next harvest
Accettura, Aliano, Cirigliano, Ferrandina, Gorgoglione, Salandra, San Mauro Forte and Stigliano Municipalities, Matera Province
Presidium supported by
Gal Le Macine
via Sinisgalli, 29
tel. +39 +39 0835 556098
+39 380 3096855
s.s. 407 bivio Ferrandina
tel. +39 +39 0835 754806
+39 335 444291
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.