Extra Virgin Olive Oil Pdo

Colline di Romagna PDO Extra Virgin Olive Oil

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Brisighella PDO Extra Virgin Olive Oil

History & Curiosity

Extra Virgin Olive Oil Colline di Romagna PDO:

The tradition of olive growing in the hilly area of the first Adriatic area dates back to the times of the Etruscans, developed in the Middle Ages with the widespread diffusion of oil mills and proceeds with its process of improvement and modernization up to the present day, when it returns to Italy. the production of high quality oil up to the European DOP Certification of Colline di Romagna Extra Virgin Olive Oil obtained in 2003.

The olive groves intended for the production of this excellence are included in the provinces of Rimini and

Forlì-Cesena and offer a product with a delicate, slightly aromatic flavor, with a golden green color and intense and enveloping hints.

It is highly recommended both in cooking and raw, for salads, fish and meat.

Extra Virgin Olive Oil Brisighella Dop:

The cultivation of oil in the territories of Brisighella has very ancient origins; a small oil mill found recently dates back to Roman times, confirming the Roman tradition of producing this excellence.

This product, internationally recognized for its quality, is produced in the municipalities of Risighella, Riolo Terme, Faenza and Casola Valsenio and is obtained from the "Nostrana di Brisighella" variety present in a minimum quantity of 90%.

In 1972 the Brisighellese Agricultural Cooperative was born, thanks to which the European Dop Certification was obtained in 1992; Extra Virgin Olive Oil of Brisighella Dop thus becomes the first European oil to obtain this important recognition.

The proposed product has an emerald green color with golden hues, a fruity and slightly bitter flavor and an intense aroma with hints of tomato and artichoke.

Being a particularly valuable oil, its consumption must be reserved for dishes of excellence: meat, fish and raw quality vegetables are its best combinations.

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