Additional information
| Packsize | 2/10 LB |
|---|
CERIGNOLA RED OLIVES
Like its green and black counterparts, who are certainly the same olive, the Red Bella is grown in Puglia, Italy. The curing process is what makes this delicious olive stand apart with its red, red hue. Due to its mild flavor, the Bella di Cerignola Olive is often considered a beginner olive. All certified (DOP) Bella di Cerignolas are grown within the Foggia province of Puglia, Italy.
Description
For a great cheese pairing try Parmigiano-Reggiano, mozzarella, or mild asiago. Also pairs with Italian cured meats such as casalingo or Genoa salami. Top off a great pairing with wine: Bardolino.
Related products
-
KALAMATA OLIVES, DIVINA
Authentic Greek Kalamata have a firm texture, fruity taste and wine-infused snap. The classic olive for Greek salads and Meze platters.
-
PITTED BLACK OLIVES, ARNAUD
For three generations the Arnaud family has been curing and selling traditional Provencal olives in the small town of Fontvieille-en-Provence, France. These green olives are cured for several months in gros sel, course sea salt. The olives macerate in their own juice, retaining a simple fruity olive flavor. They are then seasoned with sunflower oil and aromatic herbs grown in the countryside of Provence. These olives are among the most delicious in the world. Ingredients: Olives, sea salt, sunflower oil, thyme.
-
FRESCATRANO OLIVE, PITTED
Exclusive to FOODMatch, these vibrant, sweet and crowd-pleasing Halkidiki olives are cured in refrigeration (unpasteurized and unfermented) and perfect tossed with grains, greens or pasta.
-
CORNICABRA OLIVES PITTED, SPANISH, LOSADA
The cornicabra variety is usually used in olive oil production but in the typical regions of cultivation it is also very popular as a table olive. This olive is half way through the maturation process producing a beautiful color range from pale pink to dark purple. The cornicabra is oval-shaped with a small horn on one side, which gives the name to this variety: Corni-cabra meaning the goat’s horn. Curing Method: Natural Brine Cured; Time of Harvest: October – November
Reviews
There are no reviews yet.