PDO Brisighella Extra Virgin Olive Oil

HISTORY
At the low altitude (115 m) that characterizes the hilly villages of the Tosco-Romagnolo Apennine, olive trees, protected from the cold winds of the east thanks to the valley’s amphitheatre shape, and from the northern winds by a gypsum natural barrier, have found an ideal temperate microclimate, giving “birth” to a high-quality product that has become very popular today. In this area, olive-tree cultivation dates back to ancient times, in fact its production goes back to the Romans.

CHARACTERISTICS
This oil is emerald green, with golden hues and a medium/strong fruity fragrance, with a definite feeling of herbs or vegetables, fruity taste with a slight bitterness and a light/medium spicy sensation with a low level of acidity. The maximum acidity, expressed as oleic acid, does not exceed 0.5 grams per 100 grams of oil. The "Brisighello" is the result of a selection of "crus" of PDO Brisighella. It contains low levels of acidity and it is green with yellow veins. It is characterized by the persistent smell of artichoke and olive, and by the velvety, sweet almond taste.
PRODUCTION AREA
In the land of Brisighella (Ravenna), a country located in the Lamone valley, where, thanks to the protection against the cold winds of the east and a natural barrier of chalk against those from the north, the cultivation of olive trees has found a favourable mild micro-climate.
FOLLOW THE TASTE!
Come to taste it at the Olive Tree and Olive Oil Festival in Brisighella (RA) on November 28