{"product_id":"fratepietro-mixed-apulian-olives","title":"Fratepietro mixed Apulian olives","description":"\u003ch2\u003eFratepietro Mixed Apulian Olives in Brine – Four Varieties from Puglia\u003c\/h2\u003e\n\u003cp\u003eA generous mix of four whole Italian olive varieties — Bella di Cerignola, Peranzana, Leccino and Termite di Bitetto — slowly fermented in brine on the Fratepietro family estate in Cerignola, Puglia. Each variety brings its own character to the jar: different shapes, colours and flavour profiles that together create a genuinely varied and satisfying eating experience. Grown and processed on the estate since 1890, with no artificial preservatives and no GMOs.\u003c\/p\u003e\n\u003cp\u003eFormat: 314 ml, 290 grams net weight, 170 grams net drained weight\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIngredients:\u003c\/em\u003e Mix olives (Bella di Cerignola, Peranzana, Leccino, Termite di Bitetto), water, salt. Acidity regulators: citric acid, lactic acid. Antioxidant: ascorbic acid.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eStore in a cool, dry place away from heat and light. Once opened, keep refrigerated, covered by the brine, and consume within 7 days. Contains whole olive stones — please take care when eating.\u003c\/p\u003e\n\u003ch3\u003e1. What makes this a mixed olive selection?\u003c\/h3\u003e\n\u003cp\u003eRather than a single variety, this jar brings together four distinct Apulian olives, each cured using the traditional Sevillian method and selected at their seasonal best. The result is a mix that ranges from light green through blond to deep black — visually striking on any table, and more interesting to eat than a single-variety offering.\u003c\/p\u003e\n\u003cp\u003eThe four varieties are chosen specifically because they complement one another: the buttery sweetness of the Bella di Cerignola balances the fuller, more robust notes of the Leccino, while the Peranzana and Termite di Bitetto add texture and regional character that root this mix firmly in the Puglia tradition.\u003c\/p\u003e\n\u003ch3\u003e2. The four olive varieties — and what makes each one special\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eBella di Cerignola\u003c\/strong\u003e — the star of the Fratepietro estate, and widely regarded as the largest olive variety in the world. Grown on the fertile plains of Foggia since the 1800s, it is prized for its exceptionally meaty flesh, smooth green skin and mild, lightly herbaceous flavour. Its size and elegance make it the defining olive of this mix.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePeranzana\u003c\/strong\u003e — a Puglian native grown primarily in the sub-Apennine Daunia area of the Foggia province, the Peranzana is a dual-use variety cultivated for both oil and table use. As a table olive it is firm and aromatic, with a pleasantly tangy character that provides a counterpoint to the milder varieties in the mix.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLeccino\u003c\/strong\u003e — one of the most widely cultivated Italian olive varieties, valued for its early ripening and resilience. As a table olive it is smooth and oval, with a rich, slightly fruity flavour that deepens with curing. It adds depth and body to the mix.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTermite di Bitetto\u003c\/strong\u003e — a less familiar but highly regarded variety from the Bari area of Puglia, named after the town of Bitetto. The Termite is notable for its compact, firm pulp and clean flavour — delicate but with a distinctive identity that gives the mix an authentic regional character rarely found outside Southern Italy.\u003c\/p\u003e\n\u003ch3\u003e3. Where do they come from?\u003c\/h3\u003e\n\u003cp\u003eAll four varieties are grown and processed in Puglia — Italy's olive heartland, responsible for a significant share of the country's total olive production. The Fratepietro estate sits in Cerignola in the province of Foggia, a territory historically known as \u003cstrong\u003ePuglia Imperiale\u003c\/strong\u003e, the fertile plains that once fell within sight of Frederick II of Swabia's hunting lodge at Castel del Monte.\u003c\/p\u003e\n\u003cp\u003eAzienda Agricola Andrea Fratepietro has farmed these lands since 1890, now in its fifth generation under Andrea Fratepietro, who works alongside his father Giovanni and wife Valentina. The family oversees the entire production process from grove to jar, and has long committed to reducing the use of sodium hydroxide in curing — a deliberate choice in favour of a more natural, flavour-forward result.\u003c\/p\u003e\n\u003ch3\u003e4. How do I serve mixed olives in brine?\u003c\/h3\u003e\n\u003cp\u003eWhole olives in brine are one of the most immediate and versatile ingredients in the Italian pantry. Here are some of our favourite ways to enjoy them:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAperitivo\u003c\/strong\u003e — serve straight from the jar, lightly drained, alongside cured meats, aged cheeses and good bread. Drizzle with extra virgin olive oil and add a pinch of dried chilli or fresh herbs to finish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAntipasto board\u003c\/strong\u003e — the visual variety of green, blond and black olives makes this mix a natural centrepiece for any sharing platter.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePasta and grain dishes\u003c\/strong\u003e — pit and roughly chop the olives and fold through pasta, farro or freekeh with cherry tomatoes, capers and olive oil for a quick and satisfying Southern Italian bowl.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraised meats\u003c\/strong\u003e — add whole olives to slow-cooked chicken, lamb or rabbit during the final 20 minutes of cooking. They absorb the cooking juices beautifully and add a savoury, briny depth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePizza and focaccia\u003c\/strong\u003e — press whole or halved olives into focaccia dough before baking, or scatter over pizza with cherry tomatoes and capers for a classic Puglian topping.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWarm marinated olives\u003c\/strong\u003e — gently warm in a pan with olive oil, garlic, orange zest and fresh rosemary for a few minutes. Serve immediately as an instant aperitivo that fills the room with scent.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eExplore more from our \u003ca href=\"\/collections\/italian-fine-food\"\u003eItalian Fine Foods Collection\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eExplore more from our \u003ca href=\"\/collections\/vendors?q=Fratepietro\"\u003eFratepietro Collection\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fratepietro","offers":[{"title":"Default Title","offer_id":56813159612794,"sku":"FMIXP314","price":5.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0483\/1274\/6150\/files\/fratepietro-mixed-apulian-olives-3954906.jpg?v=1776370392","url":"https:\/\/www.artisanoliveoilcompany.co.uk\/products\/fratepietro-mixed-apulian-olives","provider":"Artisan Olive Oil Company","version":"1.0","type":"link"}