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.
Bella di Cerignola, Black Bella di Cerignola, Red Bella di Cerignola, Bella di Cerignola Red and Black Mix, Bella di Cerignola with Garlic
- 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.
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.”