Emilia-Romagna EVO Oil and Emilia-Romagna Extra Virgin Olive Oil

Emilia-Romagna is a region famous worldwide for its food and wine tradition, but it is also a land of production of quality extra virgin olive oils. Olive trees are present in the hilly area of ​​the Emilia-Romagna Apennine part. There we find a mild climate and soil particularly suitable for olive growing. The varieties of olives are different, some truly excellent. The most common are Nostrana di Brisighella and Ghiacciola, plus other local cultivars. From here, fine oils are born which have different aromas and uses thanks to their organoleptic characteristics and are:

Brisighella PDO extra virgin olive oil

The name derives from the municipality of the same name in the province of Ravenna and uses the "Nostrana di Brisighella" cultivar, an indigenous variety, which gives an intense fruitiness and a very balanced bitter-spicy taste and is recommended for use raw.

Colline di Romagna PDO extra virgin olive oil

It is produced in the provinces of Rimini and Forlì-Cesena. A medium fruity oil with a balanced flavor that releases hints of almond when tasted

Extra virgin olive oil from Emilia PGI

Produced throughout the region, especially in the hilly areas, it is a medium fruity extra virgin olive oil with notes of dried fruit and a light bitter and spicy flavour

Colline di Bologna extra virgin olive oil

Medium fruity with almond notes and a slightly spicy aftertaste

Colline di Parma extra virgin olive oil

Extra virgin olive oil with a light fruitiness, here too a light fruit, notes of almond and a delicate, slightly spicy flavour

Colline Piacentine extra virgin olive oil

Medium fruity extra virgin olive oil, balanced flavor and light bitter and spicy taste.

Colline di Modena extra virgin olive oil

Medium-light fruity, notes of grass and dried fruit, balanced flavor with a slight spicy note.