Brisighella PDO extra virgin olive oil

Brisighella, an ancient medieval village, is located on the first massifs of the Apennines of Tuscany and Romagna, on the panoramic road which leads from the Romagna Region to Florence.
Two essential features allow olive tree cultivation in this area: the entrance, into the valleys, of warm air streams from the South which push the fogs generated in the valleys towards the lowlands area (being this Apennine ridge lower than other ridges in the external zones of the PDO area); thanks to the presence of a particular geological composition in the PDO area, the so-called Vena del Gesso (“Chalk vein”), heat is accumulated during summer to be slowly released during winter time. These two combined features are responsible for microclimatic conditions particularly suitable for the cultivation of olive trees, above all the “Nostrana di Brisighella”, a local variety which makes up at least 90% of the DOP olive oil.

Another variety called “Ghiacciola” is cultivated in specialized farms, and 10% is used as impollinator. As the name suggests (Ghiacciola = ice), this variety is more resistant to cold. The perfect integration between these varieties and the territory results in a final product with a strong identity. Moreover, Brisighella extra-virgin olive oil was the first oil in Italy to become a PDO, in 1996.
The olives destined for “Brighisella” PDO extra-virgin olive oil have to be produced in the territory (or in part of the territory) of the municipalities of Brisighella, Faenza, Riolo Terme and Casola Valsenio, in the province of Ravenna and Modigliana in the province of Forlì-Cesena. It is a top quality fruity oil, with a full-bodied distinct aroma.

Brisighella PDO extra virgin olive oil: characteristics

It’s a golden and emerald green oil. Its taste is fluid, with sweet notes, and at the same time bitter and spicy, in a balanced and harmonious measure. The oil must be kept in a cool and protected from light, at a temperature between 14 and 18 ° C, away from heat sources and products that emit particular odours. The Brisighella DOP extra virgin olive oil is ideal for seasoning fairly structured dishes. In order to enhance at its best its unique taste, chefs emulsify it cold, with cooking liquid of fish, meat, and game.

Brisighella PDO Oil Consortium
Via Roma 44 – 48013 Brisighella, RA
Tel. (+39) 0546 81103