Whether black, green or red (yes, red!), the Italian Bella di Cerignola is a “beaut” of an olive, enormous in size and irresistible in flavor. We recommend these mild, buttery olives for the olive-eating newbies of the food world.

ORIGIN
Cerignola, Italy

DELALLO VARIETIES
Bella di Cerignola, Black Bella di Cerignola, Red Bella di Cerignola, Bella di Cerignola Red and Black Mix, Bella di Cerignola with Garlic 

QUICK FACTS

• Gigantic, enjoyed as both green and black olives.
• Red olives are not all-natural, but dyed for festive flair.
• Bella di Cerignola Olives are D.O.P. protected and can only be grown in the specific region of Foggia in Puglia, Italy.
• A quick lye cure followed by a natural brine soak for up to 4 weeks.
• Because of their balanced flavor and high oil content, Arbequina olives are mostly used in olive oil production.

TASTE & TEXTURE
Known for its large size and meaty bite, Cerignola olives boast a loveable mild and buttery flavor.

PAIRING IDEAS
Pair up these buttery beauties with zippy hard cheeses, like Parmigiano-Reggiano, or mild and creamy mozzarella and Genoa Salami. Black varieties are great paired with smoked cheeses.

IN THE KITCHEN

• Dirty Vodka or Gin Martini
• Italian Antipasto Salad with Olives and Asiago
• Spaghetti with Clams and Green Cerignola Olives
• Lemon & Herb Roasted Olives with Cipolline Balsamic Onions
• Black & Green Cerignola Puttanesca Pasta Sauce

DID YOU KNOW…?
The word bella in Italian means “beauty.”