These olives come from the Cerignola area in the province of Foggia, a true Apulian speciality, and are hand-harvested, without mechanical means, to preserve their quality.
They stand out for their size and crunchy flesh, offering a fresh and balanced flavour. The fermentation process uses the traditional Seville method, which involves a treatment with soda, washing, and a 6-month brining period to remove any bitterness. This careful process results in Bella di Cerignola olives, bottled at their best—ideal for your aperitivo.
