Bella Cerignola Elite olives in brine

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Company transforms the olives coming exclusively from his fields produced according to traditional cultivation methods, picked by hand, by size by calibrating machines and transformed according to the ancient craft techniques. Read below...

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Company transforms the olives coming exclusively from his fields produced according to traditional cultivation methods, picked by hand, by size by calibrating machines and transformed according to the ancient craft techniques. In particular, for green olives it is adopted the so-called method "Seville" and the one for the black "Californian." The beautiful Cerignola olive is mainly widespread in the town of Cerignola and in some neighboring municipalities such as San Ferdinando di Puglia, southern Italy falling into the great plain, called "Tavoliere" is known for its grandeur, beauty, and bulkiness texture of the flesh; It has worked both as olive green than black. Today this oil is fully in one of the typical products of the Mediterranean diet; suitable for quick and digestible preparations ranging from snacks and enrichment of dish raw and cooked appetizers and condiments, to the contours for meats and cheeses.