Extra Virgin Olive Oil - Colline di Romagna DOP 500 ml

The Colline di Romagna DOP extra virgin olive oil is obtained from the fruits of the olive tree of the Correggiolo and Leccino varieties, respectively present in the olive groves to a limited extent less than 60% and not more than 40%. Other minor local varieties such as Pendolino, Moraiolo and Rossina can contribute up to a maximum of 10%.

The production, transformation and packaging area of ​​Colline di Romagna PDO extra virgin olive oil includes part of the territory of the provinces of Rimini and Forlì-Cesena, in the region Emilia-Romagna.

The olives must be harvested manually or mechanically directly from the plant, avoiding contact with the ground. The collection period must be between October 20th and December 15th of each year. The olives are transported to the mill in rigid and aerated containers. The only treatments allowed are defoliation and washing the olives at room temperature before pressing, which must take place as quickly as possible and in any case within two days of harvesting.

There are traces of the presence of olive trees in this area since prehistoric times. The continuous presence of this plant in the Rimini area dates back to the Villanovan Age (10th-8th century BC). Various sources testify to the spread of the massively cultivated olive tree close to Sant'Arcangelo di Romagna; Furthermore, numerous oil mills also underline its importance on an economic level.

Characteristics

Colline di Romagna DOP extra virgin olive oil has a color ranging from green to golden yellow, a medium or intense fruity olive aroma with a possible slight hint of grass or leaves. The flavor is fruity with a slight perception of bitterness and spiciness and possible hints of almond, artichoke and tomato.

Pairings

The Colline di Romagna DOP extra virgin olive oil has an intensely aromatic taste which makes it particularly suitable as a condiment for dishes of a certain body, in fact it goes well with first courses, grilled meat second courses, baked fish second courses, raw vegetables and grilled.

Extra virgin olive oil obtained directly from olives using mechanical processes.