Bella di Cerignola Olives
Bella di Cerignola are large olives that come as both black olives and green olives. Both are meaty with lots of flesh.
The green ones are the most common. They have a mild, sweet taste. The firm flesh clings to the pit.
The black ones are softer, and the flesh separate from the pit more easily. Bright red Cerignola Olives are sold but they have a food colorant added for a festive effect. The colorant most often used in Italy is known as E127 or Erythrosine.
The olive is also sometimes used for oil; it has an oil content of 16 to 19%.
The olives are better for eating out of hand than for cooking with.
Native to Apulia.
Literature & Lore
Italian OlivesAgogio Olives; Ascolane Olives; Bella di Cerignola Olives; Biancolilla Olives; Black Gaeta Olives; Bosana Olives; Canino Olives; Carboncella Olives; Carolea Olives; Casaliva Olives; Cellina di Nardò Olives; Cerasuola Olives; Coratina Olives; Dolce Baresana Olives; Dritta di Moscufo Olives; Dritta Francavillese Olives; Frangivento Olives; Frantoio Olives; Grignano Olives; Italian Olives; Itrana Olives; Leccino Olives; Liguria Olives; Lugano Olives; Maurino Lucchese Olives; Moraiolo Olives; Nocellara del Belice Olives; Nostraline Olives; Nostrana Olives; Ogliarola Barese Olives; Ogliarola Leccese; Ogliarola Messinese Olives; Olivastra Saggianese Olives; Ortice Olives; Passalunara Olives; Pendolino Olives; Pidiccuddara Olives; Ponentine Olives; Rosciola di Rotello Olives; Santa Caterina Olives; Sargano Olives; Taggiasca Olives; Tonda Iblea Olives; Toscanelle Olives; Uovo di Piccione Olives
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Cerignola Olives; Bella di Cerignola, Grosso di Spagna, Oliva di Cerignola, Olivo di Spagna (Italian)