Fine Italian ingredients for chefs
The olives are named for the town in which they originated – Cerignola.
An ovid and deep black fruit, slightly asymmetric, the Bella di Cerignola has a rounded apex and a nipple present.
Ideal as appetizer, to enrich first and main courses with fish.
The olives are named after the town of Cerignola in southern Italy.
These are thought to be the largest olives in the world, and have an almost meaty texture and an intense, fruity flavour.
The olives are named for the town in which they originated, Cerignola.
The olive’s texture is semi-firm, crisp to the bite with yielding flesh. The flavour, due in part to the de-bittering is extremely mild and buttery.