Cerignola: Also known as Bella di Cerignola,[1] is an olive cultivar from Italy.
| Cerignola | |
|---|---|
 | |
| Olive (Olea europaea) | |
| Color of the ripe fruit | Olive Green |
| Origin | Italy |
| Use | Table |
Cerignola olives are large in relation to other olive varieties, mild in flavor, and may be served either green, cured black, or cured and dyed red.[2][3] The variety, which originates from the south-eastern Italian province of Apulia and is named for the town of Cerignola, is popular as table olives.[4]
Synonyms
editBella di Cerignola, Cerignolana and Cerignola Pendola.[5]
Producers
editIn the production process 40 different olive farms are responsible for seeding, growing and delivering the final product to the executive offices. These then move down the production line, first to one of the 4 businesses involved in the preparation of the ready to eat olivies and another 4 distinct businesses involved in the packaging.
References
edit- ^ Carol Helstosky (2009), Food Culture in the Mediterranean, Greenwood Publishing Group, p. 31, ISBN 978-0-313-34626-2
- ^ "The Red Bella di Cerignola Olive". www.delallo.com/. Retrieved 30 July 2024.
- ^ Fine Cooking in Season: Your Guide to Choosing and Preparing the Season's Best, Taunton Press, 2011, ISBN 978-1-60085-303-6
- ^ Stan Kailis; David John Harris (2007), Producing Table Olives, Landlinks Press, p. 62, ISBN 978-0-643-09203-7
- ^ Medicina, Sprite. "The Red Bella di Cerignola Olive". Consorzio La Bella della Daunia DOP. Retrieved 11 July 2018.