The Red Cerignola Olive
Red Cerignola olive is grown in Puglia, Italy. The curing process is what makes this delicious olive stand apart with its red, red hue. The Cerignola olive is grown in the Foggia province of Puglia Italy and they are named after the town in which they originate. This olive is extremely mild and buttery and pairs well with Parmigiano-Reggiano and Bardolino wine.
Roasted olives: Combine large, meaty olives, such as Cerignola with olive oil, garlic, fennel seed and orange zest. Roast for about 10 minutes in a 400°F oven.
The Castelvetranos Olive
Castelvetranos are harvested young and cured in lightly salted brine, which accounts for their bright green hue (it’s not food coloring) and meaty texture. A mild, flavor that’s both salty and sweet, the fruit appeals not only to olive aficionados, but also to those who shy away from stronger, brinier varieties. Some refer to them as the rich man’s version of the mild black olives.
1 tablespoon basil, chopped
1 tablespoon thyme, chopped
1 teaspoon rosemary, chopped
2 tablespoons extra virgin olive oil
1 pound Castelvetrano Olives
1 clove garlic, minced or pressed
cracked pepper, to taste
1.) Roughly chop basil, thyme, and rosemary. Whisk herbs into olive oil in a sauce pan. Cover and infuse olive oil with herbs for 1 hour.
2.) Warm saucepan over medium heat and add garlic and olives. Stir to coat olives and pan roast for 5 minutes or until olives are warm to the touch.
3.) Transfer olives to serving dish with toothpicks and dress in cracked pepper. Serve with bread, cheese, or crackers and any good quality wine.
Chef Lippe 