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.