MAIATICA – EXTRA VIRGIN OLIVE OIL MAJATICA

Usually called Oliva Majatica, this black olive variety from the Missanello Hills and the countryside and Matera area is one of the most prized varieties of olives.

The Missanello hill is one of the areas historically suited to olive cultivation in Basilicata.
Here the olive tree covers large expanses of the arable land and the most widespread cultivar is the maiatica or majatica which has found favorable climatic conditions in the clayey soils of this part of the Agri valley as in the entire area of Matera.

The maiatica is mainly used for the production of extra virgin olive oil; but it is excellent for use as table olives, “baked” according to a traditional procedure that is handed down in the Lucanian and Missanello peasant culture.

Majatica has rather large drupes, with a small stone compared to the mass of the pulp.
This feature is essential for an ideal baking, which requires fully ripe, consistent and large olives.

The first written records of baked olives date back to 1700. And are part of the Lucanian tradition that still takes place today according to the tradition handed down for generations.

After harvesting, the olives undergo the drying phase for a week on wooden shelves.

They are then blanched in boiling water, then drained, salted and seasoned with oregano and wild fennel.
After a few days, we move on to “baking”, ie cooking in the oven at a moderate temperature, around 50 ° C.
Repeated twice, cooking enhances the natural flavor of the olives, while maintaining the sweetness of pork.
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