Cerginola

Cerignola olives come from the Cerignola tree, a historic cultivar from the Puglia region of southern Italy, particularly around the town of Cerignola for which it is named. The tree is robust and productive, with a broad canopy and a strong tolerance for heat and dry conditions, making it well suited to the Mediterranean climate. Cerignola olives—also known as Bella di Cerignola—are among the largest table olives in the world, prized for their impressive size, smooth skin, and firm, meaty texture. Typically cured in brine, they develop a mild, clean flavor with subtle buttery notes, making them a favorite for antipasto platters and gourmet presentations. The Cerignola tree is considered partially self-fertile, and fruit production is improved with cross-pollination from cultivars such as Leccino, Coratina, and Carolea. Known for both the beauty of its fruit and its culinary appeal, the Cerignola cultivar stands out as one of Italy’s most iconic table olive varieties.