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The extra virgin olive oil Colline di Romagna joined the official list of typical Italian products with the certification PDO (protected designation of origin) that was released August 26, 2003.
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 Colline di Romagna PDO must be obtained from olive variety, Correggiolo, at a minimum of 60% and Leccino, to a maximum of 40%.
There may be other local varieties such as minors, Pendolino, Moraiolo and Rossina, up to a maximum of 10%.
Olives for the production of extra virgin olive oil Colline di Romagna PDO must be produced in the territory of the provinces of Rimini and Forlì-Cesena.
The extra virgin olive oil Colline di Romagna PDO when released for consumption must have the following characteristics:
– Color: from green to golden yellow;
– Odor: fruity olive medium or sometimes intense, accompanied by any feelings of grass or leaf;
– Taste: fruity olive oil with a slight bitterness and \ or spicy, accompanied by any hint of almond, artichoke and tomato;
– Maximum total acidity not exceeding 0.5 grams per 100 grams of oil.
The extra virgin olive oil Colline di Romagna PDO is suitable to be used raw on simple dishes of Mediterranean cuisine.

OLIO COLLINE DI ROMAGNA DOP

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