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large mild green olive

Officially the Bella di Cerignola, grown around the city of Cerignola in the province of Foggia, this table olive is the largest of Italy's cultivars. Said to have been introduced in the 15th century by the Aragonese, they are famously difficult to pit and cured whole in the 'Sevillian style.'

Other names are Barilotto (small barrel), Grossa di Spagna (Big Spanish), Lunga (long), Oliva a prugna (Prune olive), Oliva di Spagna (Spanish olive), Oliva manna (Manna olive) and Oliva dell'asino (Ass's olive).

Text © Dana Facaros and Michael Pauls

Images by: Food Snob