The use of Olio Extravergine d'Oliva Brisighella dates back to Roman times though the first written documents referring to it belong to the fifteenth century. In later centuries, the organoleptic properties of this oil were praised by several illustrious writers and important historical figures. 
       The designation of origin certificate (DOP) is reserved for extra virgin olive oil which is obtained from the Nostrana di Brisighella variety of olive which must account for ninety percent of the fruit in a producing grove. Olio Extravergine d'Oliva Brisighella has an acidity of 0.50 percent. It is emerald green in colour with tones of gold. It has a medium or strong fruity aroma, with a clear grassy and/or vegetable undertone. The taste is fruity with a slight bitter or peppery undertone. 
       The area of production is limited to a few town districts (or "communes") in the provinces of Ravenna and Forlì.

SEARCH THE SITE