Description
Brisighella PDO extra virgin olive oil is obtained from the Nostrana di Brisighella variety of the Olea europaea L. olive species, which must make up at least 90% of the olive groves; other varieties may make up the remaining 10%.
Production Area
The production area of Brisighella PDO extra virgin olive oil is either entirely or partly within the territory of several municipalities in the provinces of Ravenna and Forlì-Cesena, in the Emilia Romagna region.
Production Method
The olives must be harvested directly from the tree, by hand or mechanically, starting from the onset of ripening. The olives must be washed at a temperature of no more than 27 °C and cannot be subjected to any other kind of treatment. The oil must be made within four days of harvesting. All of the oil extraction and bottling or packaging processes must take place in the specified production area.
Appearance and Flavour
Brisighella PDO extra virgin olive oil is emerald green with golden reflections. It has a mild to strong fruity smell with hints of herbs and/or vegetables. The flavour is fruity, slightly bitter and with a faint to mild hint of spiciness.
History
Brisighella PDO extra virgin olive oil boasts ancient origins, as confirmed by the recent discovery of a small domestic olive press dating back to Roman times. Written evidence of oil making in this area has been found in documents and legal papers from the 15th and 16th centuries, as well as in documents from the last century. The transition from producing oil predominantly for personal use to producing oil to sell, however, is more recent, starting with the establishment of the Cooperativa Agricola Brisighellese community olive oil mill in 1970.
Gastronomy
Extra virgin olive oil is highly perishable and must be stored correctly in order to maintain its organoleptic properties. It should be kept in a cool, dark place at a temperature between 14 and 18 °C, away from sources of heat and away from other foods which produce odours. It should be consumed within 4-6 months of pressing to fully appreciate its flavour. Brisighella PDO extra virgin olive oil is ideal for dressing roasted and grilled white meats, but also pairs well with fish dishes. It is also perfect for drizzling raw over vegetables and adding flavour to sauces.
Marketing
The product is marketed as Brisighella PDO extra virgin olive oil. It must be sold in dark glass recipients, in the following sizes: 100, 250, 500, 750, 1000, 1500, 2000 and 5000 g or ml. The label must bear the indication Brisighella, followed by the wording Protected Designation of Origin (PDO), the European symbol and the harvest year of the olives. The Consortium’s logo and the specific guarantee mark, which consists of a unique alphanumeric code that ensures the traceability of the product, must be on the packaging.
Distinctive Features
The production area of Brisighella PDO extra virgin olive oil is characterised by 25 km of rock outcrops (chalk gullies) that contribute to the ideal microclimate for successfully growing the Nostrana di Brisighella olive variety.
