The olives loved by the Romans
The name is taken from Cerignola, a small town in Puglia. One of the various theories about the origin of this olive is that it is the descendant of the “Orchites” that the Roman armies used to carry on their long journeys. Olive stones thrown down after a banquet in Puglia took root and led to the cultivation of Cerignola.
This is an olive with a delicate flavour and meaty flesh, but the most striking thing is its size, which makes it perhaps the world’s biggest olive.
Suggestions for consumption:
Bella di Cerignola Green Olives are one of the most popular varieties of table olives. Their appearance is extremely appetising, for both size and colour. With a savoury flavour and a crisp, firm flesh, they are mainly used as an appetiser with cheese, on their own of in aperitifs and cocktails.
Energy 512 kJ / 125 kcal; Fat 12 g of which saturated fatty acids 1,2 g; 2,3 g carbohydrates, of which 0 g sugars; Fibers 4.2 g; Protein: 0.8 g; Salt 2.7 g.
olives, water, salt; acidifier: citric acid, tartaric acid.