• Cellina di Nardò Olives.

Challenge:
Olive Bars

  • Safety (COVID-19 ALERT)
    Studies confirm the disease spreads with droplets released by nose and mouth. Transmission is possible only through direct contact with the surfaces where the droplets land.
  • Store Footprint
    Valuable retail space missed for cross-merchandising.
  • Labor
    Deli managers waste time and money to setup, refresh and take down.
... the only all-black
natural olive, it’s only aged in water
and salt, according to the traditional processing
method we call “al naturale”. The
fruits are very little (320, 360 olives for
each kilo) and completely black because they
are harvested when maturation is complete.

Cellina di Nardò olives
are aged in brine, their natural black color
dyes continuously the brine.

There are several synonyms for this cultivar:
Cafaredda, Cascioulo, Gasciola, Leccese,
Morella, Oliva di Lecce, Oliva di Nardò,
Saracena, Saracina, Salentina, Tarantina
and Termetara.

Cellina is the smallest Italian olive, and pitting
process is too invasive on fruits so today are
only available olives with
pit.
These olives are used, in several "salentine"
recipes, as well to prepare "la
Puccia", the typical holiday bread
in Salento; or to staff "lu pane Pizzu"
a soft bread with fresh tomato and onion.

Cellina olive trees are grown
in southernmost Salento region. The crops mainly
extend in the following towns: Nardò,
Galatone,
Casarano,
Ugento,
Scorrano,
Martano,
Castri
di Lecce, Cutrofiano,
Campi
Salentina and Salice
Salentino.