Posted by: lisetta | August 16, 2007

Cerignola olives:

the fleshy morsels I had forgotten about the other night when I mistakenly claimed I hadn’t been eating Italian food. Grown in Puglia, the southeast heel of the boot, these olives contain 85% pulp, according to La Bella di Cerignola.it (see pic from site). The website also reveals that the variety likely came from Spain in the fifteenth century.

Cerignola olives

The first time I tried a cerignola was while riding a bus to Villa Cimbrone (perched in Ravello on the Amalfi coast), shortly after Alain had bought a plastic sack of them at a local grocer. While he insisted that the fleshy green olives would be buttery and mild, I feared they’d be salty like their pimiento-filled Spanish cousins. Except for the famed coq au vin from the countryside that put us on the BRAT diet, he’s always been right about food choices, and gardens. Check out this patio and head to the website’s photo gallery to see more ……

Villa Cimbrone

Advertisements

Responses

  1. […] a link regarding the Cerignola olives (Italian in an otherwise Greek preparation). Jens brought them in […]


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Categories

%d bloggers like this: