The extra virgin olive oil Brisighella becomes part of the official list of typical Italian products with the certification PDO (protected designation of origin) that was released July 2, 1996.
Being a product PDO certification requires that the entire production process must be carried out in the region of Emilia Romagna.
The extra virgin olive oil Brisighella PDO must be obtained from the olive variety “of Brisighella” present in the olive groves in not less than 90%. They can also other varieties present in the groves to a maximum of 10%.
Olives for the production of extra virgin olive oil Brisighella PDO, must be produced in the territory of the provinces of Ravenna and Forlì.
The extra virgin olive oil Brisighella PDO when released for consumption must have the following characteristics:
– Color: emerald green with golden reflections;
– Odor: fruity with medium or strong feeling net of herbs and / or vegetables;
– Taste: fruity with slight bitterness and light to moderate spiciness;
– Maximum total acidity not exceeding 0.5 grams per 100 grams of oil.
The extra virgin olive oil Brisighella PDO, in the dishes, excels on fish in general (particularly suitable mullet, turbot, sea bream and on our blue fish of the Adriatic), but realizes his best placement emulsified quickly raw with liquid cooking fish, meat, venison: so doing it enhances the most of its flavor.


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