Baked Olives from Ferrandina

The baked olives, Slow Food presidium, which we invite you to purchase online, are made in Ferrandina, a small municipality in Basilicata on the Materana Hills. It is one of the most productive areas in terms of Extra Virgin Olive Oil, considering that about 80% of its cultivable agricultural land is olive groves.
The cultivar most present is the majatica which is well-suited to being "baked" because it has large drupes with a very small pit compared to the rest of the pulp.
The first baked olives of the season are commercially available in January. The processing involves blanching the olives at 90°C and then placing them in dry brine for a short period.The olives, partially dehydrated, are then placed on racks and "baked" in special dryers that reach a temperature of about 50°. The flavor of the olive remains unchanged and is full and sweet, typical of the majatica cultivar, with an accentuation of the savoriness given by the baking.
The olives offered for online purchase contain no preservatives, no colorants, nor any kind of additives. The ingredients are majatica olives and salt.
The baked olives from Ferrandina pair very well with Lucanian cured meats and aged pecorino or Lucanian canestrati.

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