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Cerignola olives are very large, mild in flavor, and may be served either green or cured red or black. The variety, which originates from the south-eastern Italian province of Apulia and is named for the town of Cerignola, is popular for table olives. They are crisp and fantastically buttery. Their hefty size renders them easily stuffable—they play especially well with garlic, cheese, capers, and anchovies.