Queen Bella di Cerignola
The cultivation of the “Bella di Cerignola” table olive, the biggest in the world, has ancient origins. Some experts believe this cultivar is derived from ancient Roman “Orchite” olives, which are mentioned in the writings of Columella. To others, it was introduced from Spain around 1400 AD, in the Cerignola region. This explanation would appear to justify past recognition as the “Olive of Spain”. The term “Olive of Spain” might also come from the type of processing used in Cerignola, specifically the “Spanish” or “Sevillian” method. Having said that, similar plants have never been found elsewhere and therefore it should be considered a native variety of the Cerignola area.
The cultivation of this olive has always been important in Cerignola. In early days, it was processed for domestic use, but it has spread gradually through migration all over the world, especially in the USA, to become one of the most popular table olives.
Thanks to its food value, derived from the unique local climate in which it is grown, the “Bella di Cerignola” olive obtained European registration in 2000 as “La Bella della Daunia PDO”. History, a focus on gastronomy, the beauty of the landscape, the application of local traditions and unique farming culture, all add enormously to delivering Cerignola’s recognised value to consumers.
The cultivation of the “Bella di Cerignola” table olive, the biggest in the world, has ancient origins. Some experts believe this cultivar is derived from ancient Roman “Orchite” olives, which are mentioned in the writings of Columella. To others, it was introduced from Spain around 1400 AD, in the Cerignola region. This explanation would appear to justify past recognition as the “Olive of Spain”. The term “Olive of Spain” might also come from the type of processing used in Cerignola, specifically the “Spanish” or “Sevillian” method. Having said that, similar plants have never been found elsewhere and therefore it should be considered a native variety of the Cerignola area.
The cultivation of this olive has always been important in Cerignola. In early days, it was processed for domestic use, but it has spread gradually through migration all over the world, especially in the USA, to become one of the most popular table olives.
Thanks to its food value, derived from the unique local climate in which it is grown, the “Bella di Cerignola” olive obtained European registration in 2000 as “La Bella della Daunia PDO”. History, a focus on gastronomy, the beauty of the landscape, the application of local traditions and unique farming culture, all add enormously to delivering Cerignola’s recognised value to consumers.
The cultivation of the “Bella di Cerignola” table olive, the biggest in the world, has ancient origins. Some experts believe this cultivar is derived from ancient Roman “Orchite” olives, which are mentioned in the writings of Columella. To others, it was introduced from Spain around 1400 AD, in the Cerignola region. This explanation would appear to justify past recognition as the “Olive of Spain”. The term “Olive of Spain” might also come from the type of processing used in Cerignola, specifically the “Spanish” or “Sevillian” method. Having said that, similar plants have never been found elsewhere and therefore it should be considered a native variety of the Cerignola area.
The cultivation of this olive has always been important in Cerignola. In early days, it was processed for domestic use, but it has spread gradually through migration all over the world, especially in the USA, to become one of the most popular table olives.
Thanks to its food value, derived from the unique local climate in which it is grown, the “Bella di Cerignola” olive obtained European registration in 2000 as “La Bella della Daunia PDO”. History, a focus on gastronomy, the beauty of the landscape, the application of local traditions and unique farming culture, all add enormously to delivering Cerignola’s recognised value to consumers.