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Bella di Cerignola are large olives that come as both black olives and green olives. Both are meaty with lots of flesh.

The green ones are the most common. They have a mild, sweet taste. The firm flesh clings to the pit.

The black ones are softer, and the flesh separate from the pit more easily. Bright red Cerignola Olives are sold but they have a food colorant added for a festive effect. The colorant most often used in Italy is known as E127 or Erythrosine.

The olive is also sometimes used for oil; it has an oil content of 16 to 19%.

Cooking Tips
The olives are better for eating out of hand than for cooking with.

Literature & Lore
Native to Apulia.

Also called:

See Also:

Oil Olives

Other entries for:

Olives
Barnea Olives, Bella di Cerignola Olives, Black Olives, Blond Olives, Brine-Cured Olives, Cracked Olives, Dry-Cured Olives, Feral Olives, Fresh-Water Cured Olives, Greek Olives, Green Olives, Italian Olives, Lye-Cured Olives, Oil-Cured Olives, Oil Olives, Olive Juice, Olive Sizes, Pendolino Olives, Pidiccuddara Olives, Raw Olives, Spanish Olives, Stuffed Olives, Table Olives

Other entries for:

Preserves
Jams, Jelly, Mostarda di Cremona, Pickles