They are black olives typical of our area and are completely
picked in November through hand-harvesting.

The unmistakable aroma of the most authentic Mediterranean ready to peep on your table and accompany you on a gustatory journey to the wildest and most unspoiled Puglia thanks to the touch of wild myrtle added to these extraordinary celline olives harvested when ripe and placed in a simple brine .

These olives are typical of our area and are picked between
October and November through hand-harvesting. Farmers
bring the olives in our farm where they are washed, selected
according to the size and put into water and salt for about
6 months in order to neutralize their bitter taste.

It is oval, quite large, of a beautiful intense and shiny green. On the palate it is savory, fleshy and juicy. La Bella di Cerignola is a typical cultivar of the homonymous area; olives are not used for oil, but are table olives. Natural fermentation for six months with salt. PRODUCT WITHOUT VINEGAR

The classic celline olives proposed here in a very simple brine with the addition of the very convenient pitting. Flavor and comfort, especially where you want to create pizzas, focaccias, stewed dishes.

The Apulian aperitif would not be such without olives. So La Terra di Puglia offers you the classic green olives in brine, simple and fleshy, good for any occasion, ideal to be enjoyed at an aperitif or to create creative and imaginative dishes.

A rich and creamy pate of Celline olives, perfect for a tasty snack between meals, for a friselline-based party or as a base for a gourmet sandwich instead of the more classic mayonnaise. Good and healthy, it is prepared from the best Apulian Celline olives with the addition of a tear of extra virgin olive oil, also the superlative fruit of our land.