Our olives and their health benefits
The Cerignola olives have an elongated ellipsoidal shape, are well known for their thickness, beauty, bulkiness and consistency of the pulp, resistance to handling and conservation; they are mainly used for processing as greens, but processing as black olives is increasing more and more, further the strong demand from consumers.
The olives must be harvested directly from the trees, under which sheets are placed to prevent the fruits from falling to the ground.
Thanks to the current conservation methods deriving from modern technologies, it is possible to safeguard the organoleptic characteristics of traditional food while guaranteeing high hygienic-sanitary standards.
The consumption of olives, as well as extra virgin olive oil, brings numerous health benefits. In particular, the presence of antioxidants and "good" fats (monounsaturated fatty acids) gives the olives useful properties to support the health of the cardiovascular system and reduce the damage caused by free radicals.
Today the PDO Olive "La Bella della Daunia variety Bella di Cerignola" represents one of the typical products of the Mediterranean dishes.
The pleasant taste, the immediate use without cooking, the good shelf life, makes this table olive the "main" element of aperitifs.
It is also particularly suitable for many quick and digestible preparations, ranging from snacks to the enrichment of appetizers and side dishes.
There are many dishes that can be prepared with olives, from sauces for pasta to meat, from focaccia to salads.
Here are some other ideas ...
Olives should not be consumed by anyone who is allergic to these fruits.
Children can consume them, being careful to eliminate the pit, which could cause suffocation.