The olives of Bella di
Cerignola are named after the town of Cerignola in Apulia , also called Puglia in English. Cerignolas is one in the delicacies in
Southern Italian cuisine. The biggest olives in the country, Cerignola olives,
are around the size of a large pecan shell. Meaty, moderate, and fruity,
Cerignola Olives are ideal for antipasto or aperitif dishes.
Cerignola Olives are produced
in several colors: purple, red (made by applying food coloring) and black. The
white is the firmest, although the black is the softest. Almost all Cerignola
olives are marketed in pits, which allow them to retain a solid structure in
their brine.
Because of their large size,
Cerignola Olives are perfect for serving at parties or having a beautiful
display on a plate. When cut, Cerignola Olives should be rinsed to extract
excess salt and then tossed in olive oil. At this stage, you can enable them to
marinate for a few hours and serve plain or to combine in chopped herbs, garlic
or chilies.
If you really want to serve
Cerignola Olives with the pits removed, use a cherry pitter to remove the woody
center. This produces a convenient space that can then be filled with bacon,
salami sticks, or sun-dried tomatoes. You can also use a large knife to pit the
olives of Cerignola. Just smash the olive under the knife to slip the pit out
of it.
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