Bella di Cerignola are large olives that come as both black olives and green olives. Both are meaty with lots of flesh. They have elongated pits.The green ones are the most common. They have a mild, and somewhat sweet taste. The firm flesh clings to the pit.
The black ones are have softer flesh that separates from the pit more easily.
You may also see Cerignola olives that are bright red. These have a food colorant added for a festive effect. The colorant most often used in Italy is known as E127 or Erythrosine.
You can buy the prepared olives in a oil, or in a brine.
The olive is also sometimes used for oil; it has an oil content of 16 to 19%.
Cooking Tips
The olives are better for eating out of hand than for cooking with.
Literature & Lore
Native to Apulia.
