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Territory

The olive Bella di Cerignola is only cultivated in the region Tavoliere of Apulia.

Shape

It is the largest olive in the world by elongated and bellied shape.

Crispy

The flesh is compact but not hard and it is juicy to the bite.

The largest in the world

Bella di Cerignola is the largest olive in the world. Green or black in color, this typical Apulian variety has conquered the tables all over the world thanks to its high quality. Its cultivation has always been an important activity for Cerignola, a municipality in the province of Foggia, located in the north of Puglia, from which the fruit takes its name. In this setting, the Fratepietro farm cultivates these special olives, respecting the seasonal cycles of nature. To preserve the beauty and integrity of the fruits, the staff of the Fratepietro farm picks the olives by hand directly from the tree when they have reached the right degree of ripeness. Carefully selected, they are transformed and preserved in water and salt, according to ancient family recipes.

Bellied and Crispy

The Bella di Cerignola is the olive by the oval and bellied shape immediately recognisable. The importance of the shape and the consistency of the flesh anticipates the tantalising and fresh taste. They are great when eaten alone, are the headliners in the aperitifs and accompanying cured meat and cheese based dishes. They are perfect with wine, the olives Bella di Cerignola enhance  cocktails giving them a particular aromaticity.

Centuries of history

The cultivation and the producing of the olive Bella di Cerignola have centuries old roots. According to some historians, the cultivation of this variety is documented since 1400 when the Aragon, bring it in Italy from Spain, however according to other sources this variety of olives should be considered indigenous and already cultivated by Ancient Romans by the name of “Orchites”. It became worldwide famous by the end of 1800 when these olives were sent to the Western part of the United States of America in the characteristics wooden barrels called “Vascidd” or in the so-called “Cugnett” typical wooden recipients by the truncated conical shape, used for the housewife storage of the olives.  Around 1920 they were imported in California thanks to the Italian migration that interested the Western part of the United States of America. In1930 the olive Bella di Cerignola is recognised by a technical commission as the best table cultivar.

The production cycle

The green olives Bella di Cerignola are ideal to be produced with the ancient craft tradition called “sivigliano” system. The production cycle have three phase. The first one is the debitteration that solubilise the bitter principle of the olives, which is then removed with several washings. The second one is the immersion in a saline solution that gives the green to the fermentation process which consist in the prolongation of the conservation of the product. In the last phase the product is then pasteurised and eventually sent for the packaging. For the black olives the process of transformation is called “Californian”  system and states a series of step, the first of which is the calibration. Subsequently the olives are treated with pickle in concentration of about 10% and stored shielded from the air before the processing for at least 60 days. Eventually the olives are immersed  in sodium hydroxide solution of about 2% for about 15 hours and then are naturally aired or by injection of compressed air in the water. It follows a treatment with alimentary iron gluconate for the complete blackening of the fruit. The last steps consist in washing and steam treatment.