WHAT IS A CERIGNOLA OLIVE?
Named after the region of Italy they’re from, these stone fruits are famous for their large size and buttery flavor. Also known as Bella della Daunia, they’re a member of the Arbequina family! Naturally available in black or green, the red variety is created by adding dye during their 4 week brine soak. The cerignola olive is a popular table olive. But it’s striking color and size also make them a popular ingredient in martinis! Described by some as a Mediterranean super-food, unlike quinoa and other super-foods olives are easily affordable! And they’re a natural pairing to other Italian delicacies like Parmesan Reggiano. In terms of wine they’re ironically often paired with a French Sauvignon Blanc or an Italian Pinot Grigio. Be careful using in them in salads or cooked dishes. Their mild flavor can be easily lost next to all the other flavors next to it.
WHY ARE CERIGNOLA OLIVES GOOD FOR YOU?
They’re a great source of vitamin E as well as the minerals copper and calcium. Being packaged in salt water they’re also rich in sodium. Rinsing the olives before serving will reduce the level of salt.
WHEN ARE CERIGNOLA OLIVES IN SEASON?
Like most olives they’re a late Fall to early Spring harvest. However thanks to the miracle of curing they’re available year-round!
HOW SHOULD CERIGNOLA OLIVES BE STORED?
In an unopened jar keep in a cool, dark pantry. Once opened refrigerate and make sure there is enough brine to cover the olives in the jar.
ARE CERIGNOLA OLIVES PROBIOTIC?
Yes! Most fermented foods are naturally rich in gut-friendly bacteria. While you’d think that the high salt content would kill any and all bacteria, that’s not the case. The sodium however does kill off the “bad” or unhealthy bacteria introduced from harvesting this fruit. What’s left now has no competition and can start lacto-fermentation until the amount of acid produced by the bacteria becomes prohibitive.