La Bella di Cerignola needs no introduction. It is the largest olive in Italy. Meaty, firm, with a small pit in proportion to the flesh. A ratio of inside to outside that you won’t find anywhere else.
It comes from the Daunia region, the northern part of Puglia. That flat, fertile land where vegetables grow large. Cerignola is its capital.
These are large-sized, in a simple brine: water and salt. No flavorings, no shortcuts — the flavor is that of the olive itself.
Serve them drained: as an aperitif, at the table, or on a charcuterie board. They stand up to any cured meat from the deli counter.
They are eaten first and foremost. As a starter, on their own. An open jar on the table doesn't last long.
- Producer: Mario Iaculli, Cerignola (FG)
- Variety: Bella di Cerignola
- Whole olives, never cut, never pitted
- Weight: net 550 g.
- Storage: cool, dry place. After opening, keep refrigerated and consume within 4-5 days
- Origin: Puglia, Italy
How to eat them?
On their own, as an aperitif. On a wooden board with Mimmo Cordisco's Soppressata and the same producer's Whole Grilled Artichokes. With fresh Puglian cheeses and a glass of Negroamaro.
How to serve them?
Drained, at room temperature: as an aperitif, on a classic platter, or at the table. A drizzle of extra virgin olive oil and some lemon zest if you want to dress them up.
Why are they so big?
It’s the variety. The Bella di Cerignola is the largest table olive in Italy. The size is completely natural, not a result of any treatment.
Are they pitted?
No. They are whole, with the pit, just as tradition dictates: the flesh comes away easily. The pit is small in proportion to the flesh; it is one of the characteristics of the variety.
How long do they last after opening?
In the refrigerator, with the olives always covered by the brine, within one to two weeks.
