|Producer||Frantoio Oleario Valluzzi|
|Cultivar||Majatica Di Ferrandina 100%|
|Milling||within 24h of collection|
|Certification||Bio – Organic|
|Tasted on||May 2020|
La Majatica Bio, organic, EVOO is born in the heart of Basilicata, a small region in southern Italy whose terroir makes its products unique, special; the soil is extraordinarily rich and the climate is perfect for the growth of olive trees, among others. La Majatica Bio EVOO is elegant and soft in its scent and gustatory aroma, with hints of vegetables combined with sweet spices and aromatic herbs’ notes of flavour; thanks to this gentleness, it is a perfect extra virgin olive oil to combine with light-flavoured food – especially desserts – for anyone who loves EVOOs which do not dominate the flavour of their preparations.
Appearance & Visual Analysis
La Majatica Bio is of a vivid lemon yellow rather veiled colour.
Scents & Olfactory analysis
La Majatica Bio has a medium-light intensity on the nose. Hints of green vegetables, chard, cut grass and lettuce are perceived, together with flavour notes of fruit and olive leaves, citrus fruits such as lemon, toasted almonds and a light spicy tone of vanilla.
Tasting: Aromas & Flavours
La Majatica Bio is not intrusive in taste, and on the palate, it has a medium-light texture. Aromas of sweet almond, thistle and broad bean are followed by light spicy notes of white pepper and basil. The pungency is light and builds up slowly, helping to get a final cleanness feeling in the mouth.
We love it with…
Read how to pair food and EVOO in our article: Olive Oil Pairings.
La Majatica Bio EVOO is perfect for those who appreciate light aromas on the palate, and olive oils which do not cover the flavour of the preparations which they are paired to; that is why we can see this EVOO going well on cheese, fresh ricotta or giuncata, and on vegetable appetizers such as mixed fresh vegetable skewers, or sweet potatoes with guacamole dip sauce.
Majatica is also good on first courses with a gentle flavour such as velvety vegetable soups (peas, broad beans, broccoli, potatoes) or risotto with fish and vegetables (read how to make a creamy risotto without butter here). Among second courses, La Majatica Bio can be paired to steamed molluscs and vegetables, to help preserve all their sweetness; thanks to its lightness, it can be also used on sweet preparations, cottage cheese desserts especially.
We have chosen to pair La Majatica Bio EVOO with vanilla ice cream, a dessert which requires an equilibrated sweetness – this is the perfect match for La Majatica Bio EVOO, which thanks to its slight pungency also contributes to the final cleaning feeling in the mouth.
Frantoio Oleario Valluzzi
In San Mauro Forte, a town on the hills of Matera, Basilicata, the Valluzzi oil mill has been producing a unique variety of extra virgin olive oils for about fifty years now; the Majatica cultivar is typical of this small area where olive trees grow majestically and give round and plumpy fruits for high-quality olive oil.
The Valluzzi oil mill is equipped with continuous cycle systems, with the cold pressing of the olives taking place within 24 hours of the fruit harvest, ensuring a low degree of acidity in the final product.
Frantoio Oleario Valluzzi
Via Alcide De Gasperi, 121 –
75010 San Mauro Forte, Matera
Basilicata – Italy
(+39) 339 6174083
Frantoio Oleario Valluzzi Website
Terroir & Region
Basilicata is one of the smallest regions of southern Italy; although modest in size, it has always given its own unique characterization to its olive oils. its strategic position, enclosed by the great Italian olive oil regions of Puglia, Campania and Calabria, its microclimates, influenced by the Ionian and Tyrrhenian seas, similar yet profoundly different, and the characteristics of Basilicata’s soils, particularly exceptional in the volcanic area of Vulture, are all factors which influenced its production. Discover other regions.
Cultivar / Olive Variety
Majatica di Ferrandina
The Majatica di Ferrandina cultivar takes its name from the city in which it is mainly found, Ferrandina. Over the years, the fruits of this cultivar have been mainly used as black table olives. Today, Majatica di Ferrandina is widely used for the production of olive oils; its tree is characterized by partial self-sterility, late and gradual ripening of its fruits, and fairly high yield in olive oil production. Discover other cultivars.