Colline di Romagna PDO Extra Virgin Olive Oil
The union of different cultivars
The skilful union of different cultivars (Correggiolo, Leccino, Pendolino, Moraiolo and Rossina), give rise to a light, aromatic and pleasant oil, with a bitter aftertaste.
Even before Rome, the Etruscans were already cultivating olive trees in this part of Romagna and since then, it has continued uninterruptedly to the present day.
The strong technological innovations of the twentieth century, including the agricultural sector, had a considerable impact on olive growing and, favouring a considerable increase, both in production and in the quality of the product and set in motion a process that led, in 2003, to the recognition of the Protected Designation of Origin (PDO).
In the autumn - from 20 October to 15 December - the manually harvested olives are processed within 24-48 hours. After a process of defoliation and washing, they are ground thus obtaining the precious local PDO.
In the kitchen
Excellent both raw and in cooking, the extra virgin olive oil, Colline di Romagna PDO is ideal for seasoning salads, white meats and fish. It is a main ingredient for the preparation of soups, legumes, velvety sauces but also for sauces and fried foods as well as, of course, on the classic bruschetta.
Content drawn up with the information provided by the Partner APT Servizi srl