From about fifty years, in S. Mauro Forte, a little town on the Materano's hills in Basilicata, the Valluzzi olive-press produces a high quality extravirgin oil from only one kind of olives.

The cultivar majatica is typical of this small area of Italy where olives grow majestic and bears its fruits round and fleshy for an oli of high quality.
The Valluzzi olive-press is equipped with continuous-cycle plant, with cold-press method executed within 24 hours from the picking of the olives, therefore guarantees a low level of acidity.

Green in colour with yellow reflections, Valluzzi oil has delicate fragrance of olives and vegetable tones.
Its taste is delicate somewhat fruity, slightly bitter with elegant spicy touch well-balanced at the end.

La Majatica extravirgin olive oil suits to flavour simple foods, delicate in their aroma, lightly cooked, in vegetables or desserts fry; at its best on salads, delicate fresh-water or salt-water fish, carpacci of fish.