Fratepietro Black Cerignola Olives (Food Service) Reviews
Cerignola is a town in the Province of Foggia in the Apulia Region of Italy which borders the Adriatic Sea. Apulia has brought us many wonderful gourmet products not the least of which is the Bella di Cerignola Olive whose production dates back several thousands of years. Although its origin is traced back to Spain, it now has become known by the name of the town, Cerignola, which gives us the greatest production.
The Bella di Cerignola Olive is prepared using the Sivigliano system which is comprised of three phases. First, the characteristic bitterness inherent in the natural state of olives is removed by a series of different rinses; then the olives are covered with a saline solution which initiates a fermentation process; and lastly, they are pasteurized and packaged.
The olive itself is very large, oval, and quite "meaty". It's flesh pulls easily away from the pit and lends itself to a myriad of uses. The difference between various brands is a result of the actual brine, or saline solution that each manufacturer uses. We are particularly fond of the Fratepietro recipe which has just the right balance of saltiness and sweetness.
The Black Bella di Cerignola Olives are riper and therefore a bit sweeter in taste and slightly softer in texture. They are just as "meaty" and wonderful for snacking, as part of an antipasti tray, or in salads.
By popular request, we now carry the large food service size tins of Fratepietro Black Bella di Cerignola Oli
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