Giant green olives with stone

Giant green olives with stone


Price per can 950g

The giant green olives are the biggest and the most attractive Italian olives. Green and pulpy olive, medium size, with nut, grown in Puglia in the area of Cerignola. The cultivar has many synonyms: Barilotto (small barrel), Cerignolese, Grossa di Spagna (Big Spanish), Lunga (long), Oliva a ciuccio, Oliva a prugna (Prune olive), Oliva di Spagna (Spanish olive), Oliva manna (Manna olive), Oliva dell'asino (Ass's olive), Prone, Prugne (prune) and Spagnola(Spanish). Since pitting is still rather difficult to obtain on this kind of fruit only whole olives are available on the food market.

Bella di Cerignola olive is distinguished by its oval shape that is larger than other varieties and for the ease of separation of the kernel for the rest. The taste is sweet, fresh and herbal. The aftertaste is round, long and woody.


Ingredients for 4 people: 4 Bell Peppers, 400gr of pork minced meat, 50gr of green Cerignola olives, 1 garlic clove, 100gr of grated Grana Padano cheese, 80gr of stale bread, Salt & Pepper, Parsley, 1 egg, 1 egg yolk, 2 spoons of bread crumbs, Extra virgin olive oil.

Preparation: Cover with milk the stale bread, soak until soft. Place in a bowl the meat, bread (squeeze out excess milk) cheese (leaving enough to garnish) , parsley, egg plus yolk, chopped olives, garlic, salt and pepper. Mix together all the ingredients then leave in a cool place for a few minutes. Prepare the Peppers by cutting off the tops, deprive them of the white filaments and seeds, then rinse. Fill the Peppers with the meat mixture, cover with rest of cheese and bread crumbs, put the tops back on. Place in a casserole with oil, cook for about 1 hour in a moderate oven at 180°C.



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