Description
Colline di Romagna PDO extra virgin olive oil is obtained from the Correggiolo and Leccino olive varieties, which must make up at least 60% and no more than 40% of the groves, respectively. There can be up to a maximum of 10% of other minor local varieties such as Pendolino, Moraiolo and Rossina.
Production Area
The production, processing and packaging area of Colline di Romagna PDO extra virgin olive oil is within parts of the provinces of Rimini and Forlì-Cesena, in the Emilia Romagna region.
Production Method
The olives must be harvested directly from the tree, by hand or mechanically, and must not at any time touch the ground. Harvesting takes place between the onset of ripening and December 15th every year. The olives are transported to the mill in rigid, ventilated recipients. The only treatments permitted are the removal of the leaves and washing at room temperature before milling, which must be carried out as quickly as possible, and in any case within two days of the harvest.
Appearance and Flavour
Colline di Romagna PDO extra virgin olive oil varies from green to golden yellow in colour; it has a mild to intense fruity smell with delicate hints of grass, leaves, almond, artichoke and tomato. The flavour is fruity, with a delicate bitter piquant undertone and possible hints of grass, almond, artichoke and tomato.
History
The presence of olives trees in this area can be traced back to prehistoric times. There is evidence of their continuous presence in the Rimini area since the Villanovan period (10th-8th century BC). Several sources testify to the diffusion of olive cultivation on a massive scale in the area around Sant’Arcangelo di Romagna, and the numerous oil mills also demonstrate its importance to the local economy.
Gastronomy
Extra virgin olive oil is highly perishable and must be stored correctly in order to maintain its organoleptic properties. It should therefore be kept in a cool, dark place at a temperature between 14 and 18 °C, away from heat sources and other foods that emit strong odours. It should be consumed within 4-6 months of pressing to fully appreciate its flavour. Colline di Romagna PDO extra virgin olive oil has an extremely strong aromatic flavour, which makes it particularly suitable for dressing fairly robustly flavoured foods, such as pasta, vegetables and grilled meats.
Marketing
The product is marketed as Colline di Romagna PDO extra virgin olive oil. It is sold in glass or tin plate recipients of no more than 5 litres. The year of production must be indicated on the label. The label must bear the indication Colline di Romagna, followed by the wording Protected Designation of Origin (PDO), the European symbol and the production year. 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
Colline di Romagna PDO extra virgin olive oil is characterised by a maximum acidity of 0.4 g per 100 g of oil.
