The Fratepietro story began more than 130 years ago, when Giovanni Fratepietro acquired farmland in the Cerignola area from his grandfather in 1890. Giovanni passed down the olive tradition to his three sons—Carlo, Benedetto, and Domenico—and in 1990, Domenico’s son Giovanni came on board to help innovate the agricultural company. Today, the Fratepietro family estate is run by Giovanni’s son Andrea, alongside his wife Valentina, with Giovanni still helping to manage the land.
Fratepietro’s green and black Bella di Cerignola olives are picked by hand to ensure each one is perfectly ripe. These firm, crisp olives are then jarred in a slightly salty brine that’s an ancient family recipe, resulting in a juicy olive with just the right crunch. Because Bella di Cerignola olives are mild in flavor, they’re a great “starter” olive for those who aren’t usually fans of this versatile fruit. They’re delicious as a standalone snack, an aperitivo accompaniment to cured meats and cheeses, or as an easy pairing with wine and cocktails.