The area of cultivation of the olives Bella della Daunia extends on a vast, sunny plain. Due to the fertility of the lands and the mild climate the area was settled by feuds of different nationalities (Italian, Spanish, French and Belgians) who brought with them various species of plants, among which the olive of Spain, denominated as 'Bella di Cerignola', from the name of the district where it was major diffused. Some authors retain that this variety derived from the Orchites olives of the Romans, others from Spain before the 13th century. In any case the Bella della Daunia is considered an autoctonous variety with better characteristics than the original version, both from the qualitative point of view and from the proper characteristics, thanks to the sun and nature of the land. Its cultivation dates back to the 13th century more as self consuming rather than for commercial needs, and it was transformed in a productive activity of great importance for Cerignola. The olives are conserved in the so called 'Cugnett', typical recipients made of wood 5-10 kg and have been exported in the USA since the 20th century.
The olive blends well in the Mediterranean diet and is used in hors d'oeuvres and with ham and cheeses.