BELLA DI CERIGNOLA OLIVES
The cultivation of the “Bella di Cerignola”, the biggest table olive in the world, has very ancient origins. Some authors believe that this cultivar derives from the ancient roman “Orchite” olives, which are mentioned in the writings of Columella. According to others it was introduced from Spain, around 1400, in the territory of Cerignola. In their opinion this would justify the synonym of “Olive of Spain”, used in the past. According to others, however, the synonym “Olive of Spain” would derive from the type of processing used in Cerignola, precisely the “Spanish” or “Sevillian” method. Anyway, a similar plant was never found elsewhere and therefore it can be considered a native variety of the Cerignola area.
The cultivation of this olive has always been an important business in Cerignola. In the beginning processed for domestic use, it has spread gradually, thanks to migration, all over the world and especially in the United States of America, to become one of the most popular table olives. Already in the late nineteenth century Cerignola olives were shipped to the eastern part of the United States of America, in small cone-shaped containers of wood, called “Cugnett”, and in wooden barrels, called “Vascidd”.
Thanks to its food value deriving from the particular pedoclimatic environment in which it is grown, unique and not repeatable in other areas, the “Bella di Cerignola” olive obtained in 2000 the European registration as “La Bella della Daunia PDO”. History, gastronomy, the beauty of the landscape, traditions, habits and the farming culture of the people are added to this value.
The finest, biggest olives, with the necessary requirements requested by the Production Regulations of the PDO La Bella della Daunia, Bella di Cerignola variety, are processed and marketed by the Cooperative, both as green, natural and black olives, with the prestigious European Protected Designation of Origin brand.
Production Process / Transformation to PDO Products
The Cooperative processes olives of the Bella di Cerignola variety exclusively sourced from its members' groves. They are cultivated using traditional methods in full compliance with the Production Specification of the La Bella della Daunia PDO, under the close guidance of the Cooperative's agricultural technicians and monitored by the RINA AGRIFOOD control body, appointed by the Italian Ministry of Agriculture, Food Sovereignty and Forestry.
Harvesting begins in early October and is performed manually to prevent damage to the fruit. To avoid contact between the olives and the ground, special nets are spread beneath the trees. Irrigation is stopped two weeks prior to harvest to prevent bruising, which could occur during picking due to the high turgidity of the fruit under prolonged irrigation.
Once harvested, the olives are transported to the plant in specialized plastic crates for immediate processing. These details are crucial, as they allow the Cooperative to obtain an "intact" product—free from defects—and a "fresh" one, processed without delay. Upon arrival at the Cooperative, the olives are sorted and graded by size and degree of ripeness. The greenest olives are designated for "green processing" using the Spanish method, while the more mature olives—with hues tending toward wine-red—are set aside for "black processing" using the Californian method. Both methods are carried out in full compliance with the Production Specification of the La Bella della Daunia PDO, under the expert direction of the company’s food technologist and the supervision of RINA AGRIFOOD.
The green olives undergo a processing method known as the Spanish System, which removes the bitterness of raw olives using a sodium hydroxide solution. This treatment lasts between eight and fifteen hours, depending on ambient temperatures, olive size, and ripeness. This is followed by repeated washings to eliminate the lye. Once debittered, the olives are preserved in brine for at least thirty days to allow fermentation, through which they acquire their characteristic straw-yellow green color, pleasant aroma, and delicate taste. After this stage, the olives are ready to be packaged in glass jars or tin containers. The containers undergo thermal pasteurization, ensuring consumers a safe product with consistent organoleptic, olfactory, and visual qualities for up to three years.
The black olives undergo a processing method known as the Californian System. The olives are first placed in brine for at least thirty days, then debittered with a sodium hydroxide solution, washed, and oxidized by injecting compressed air into the water. The olives, darkened by oxidation, are then treated with a ferrous gluconate solution to fix the black color. After this phase, the olives are immediately packaged in glass jars or tins and subjected to thermal sterilization, guaranteeing a safe, stable product with uncompromised organoleptic, olfactory, and visual characteristics for three years.
Mature olives can also be processed as natural turning-color olives (olive cangianti). This method involves keeping the olives in brine for at least six months, during which they lose most of their bitterness and acquire a distinctive color ranging from mustard yellow to brown.
Other Types of Processing
Black olives can also undergo an additional processing stage to produce smoked black olives.
