You are in: Home Page > Made in Basilicata > Gastronomy > ...per area > Ferrandina (MT) - Black Olives

Ferrandina (MT) - Black Olives

Info
Consorzio Terre di Lucania
Via Ridola, 43
Tel. e Fax 0835 312097
E-mail: leterredilucania@yahoo.it
Open: 10:00-13:30 and 16:00-20:30

Frantoio Giovanni Lacertosa
Via Sinisgalli, 29
Tel. e fax 0838/556098
E-mail: frantoio.lacertosa@tiscali.it
Open: 10:00-13:30 and 16:00-20:30

The preparation of black olives from the Ferrandina area is quite complicated, but it guarantees excellent results.

Olives are left to dry on wooden shelves for a week, then they are boiled in boiling water for a minute and, after dried, put in glass or terracotta vases with salt and oregano.

They are stirred periodically for a week and then put in a not very hot oven for further drying.

Placed in terracotta amphoras and kept cool, they can be used for a year or more. The olives thus prepared can be eaten or used in cooking for different types of recipes based on sauces, meat or fish.