Cerignola
Olea europaea · Fruit
Top 10 pairings
The Cerignola is among the largest table olives in the world — a giant, plump, oval drupe from the plains around the town of Cerignola in northern Puglia, Italy. Mild, meaty and only faintly bitter, it is prized as an eating olive rather than for oil, sold either bright leaf-green (Bella di Cerignola) or fully ripened to glossy black.
Picking a good onedrag
Firm and glossy under a bright brineSlack and dull, the brine turned
SettledEveryday bestIt has dulled but stays dense. Use it in tapenade, pizza, roast chicken or braises.
The olivesA shade duller, skin still whole
Brine, jar or open tinSediment below, fruit still under
Squeeze one, once openGives a little, flesh still dense
Smell the open packSalty and sharp, a little vinegary
These cues are Olive's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
100%
Edible part
2.7 g drained · USDA records no refuse
2.7 g
Weight each
each one