After extensive searching for something unusual, the iB Food team have found the largest olives ever! The Super mammoth Bella di Cerignola olives both green and black are now available. One of the most famous varieties of olives in the Mediterranean grown exclusively in Cerignola, Puglia, the heel of Italy. Their name and variety are protected by DOP like good wines. An extremely flavoursome variety consistently meaty with a nice bite and sweet with a lovely fruity hint of flavour. Approximately 70% of the olive is the pulp and they have even grown to weigh a staggering 16g per olive. They are preserved in a light brine that brings out their delicate yet intense taste.
Olive Cerignola Ascolane – Stuffed Mammoth Olives
Ingredients:
- 60 Belle di Cerignola Green Mammoth Olives
- 150g Minced Pork
- 150g Minced Veal
- 200g Minced Chicken Breast
- 150g Parma Ham
- 2 Eggs
- 3-4 Tbs Freshly Grated Pecorino Cheese
- 3 Peeled Tomatoes
- 1/2 Glass Dry Marsala Wine
- Flour
- Breadcrumbs
- Salt & Pepper To Taste
- E.V. Olive Oil
Pan fry the 3 types of minced meats with a little oil and the marsala. Once cooked mix with parma ham finely chopped, the pecorino cheese, tomatoes, 2 eggs yolks, salt and pepper. Work until you get a nice mix that is moist but compact. Pit the Olive di Cerignola and fill with the stuffing. Roll them in the flour, then the beaten egg whites and lastly the breadcrumbs. Fry in the hot extra virgin olive oil until golden. Serve warm or cold as part of an antipasto.
Marinate Bella di Cerignola Olives
Ingredients:
- Green & Black Bella di Cerignola Olives
- Fresh Herbs – Thyme, Rosemary, Origano, Garlic
- Lemon Rind
- Chilli
- E.V. Olive Oil
- Balsamic Vinegar
Drain the olives and place in a container with the fresh herbs and all other ingredients. Make sure they are covered in the oil. Add the balsamic vinegar to taste. Leave to absorb all the flavours for a few days then and serve as a nibble, in salads etc. Delicious and Meaty