Extra Virgin Olive Oil - Brisighella DOP 500 ml

Brisighella DOP extra virgin olive oil is obtained from the fruits of the Olea europaea species L., Nostrana di Brisighella variety. This variety must be present in the olive groves in quantities of no less than 90% and the remaining 10% are native olives of the area.

The production and transformation area of ​​the Brisighella DOP extra virgin olive oil covers all or part of the territory of some municipalities in the provinces of Ravenna and Forlì-Cesena, Emilia-Romagna region.

The olive harvest must take place directly from the plant, manually or mechanically, starting from the veraison of the olives. The olives must be washed at a temperature not exceeding 27°C; any other treatment is prohibited. The oilification operations must take place within four days of harvesting. All oil extraction and packaging operations must take place in the specified production area.

The Brisighella DOP extra virgin olive oil boasts very ancient origins, also confirmed by the recent discovery of a small family-use oil mill dating back to Roman times. Written testimonies on the olive growing activity in the production area can be found starting from documents and notarial deeds from the 15th-16th century, up to texts from the last century. The transition from a production intended mainly for self-consumption to one intended for marketing is a recent history, which began with the foundation of the social oil mill of the Cooperativa Agricola Brisighellese in 1970.

Characteristics

Brisighella extra virgin olive oil PDO has an emerald green color with golden reflections. The smell is medium or strong fruity with a clear sensation of herbs and/or vegetables. The flavor is fruity, with a light hint of bitterness and a light-medium hint of spiciness.

Pairings

Brisighella DOP extra virgin olive oil is ideal for seasoning dishes based on white meat cooked in the oven and on the grill, such as chicken and guinea fowl, but also pairs perfectly with tasty white fish dishes, shellfish, tuna and salmon. It is also excellent as a raw condiment on vegetables and to flavor sauces.

Extra virgin olive oil obtained directly from olives by mechanical processes, with cold extraction.