Cerignola olive
| Cerignola | |
|---|---|
 | |
| Olive (Olea europaea) | |
| Origin | Italy |
| Use | Table |
The Bella di Cerignola,[1] better known simply as the Cerignola, is an olive cultivar from Italy.
Cerignola olives are very large, mild in flavor, and may be served either green or cured red[2] or black.[3] The variety, which originates from the south-eastern Italian province of Apulia and is named for the town of Cerignola, is popular for table olives.[4]
References
- ↑ Carol Helstosky (2009), Food Culture in the Mediterranean, Greenwood Publishing Group, p. 31, ISBN 978-0-313-34626-2
- ↑ "The Red Bella di Cerignola Olive". http://www.delallo.com/. Retrieved 22 January 2015. External link in
|website=(help) - ↑ Fine Cooking in Season: Your Guide to Choosing and Preparing the Season's Best, Taunton Press, 2011, ISBN 978-1-60085-303-6
- ↑ Stan Kailis; David John Harris (2007), Producing Table Olives, Landlinks Press, p. 62, ISBN 978-0-643-09203-7
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