Brisighella Dop

The cultivation of olives in the productive area of Brisighella goes back to updatable times: during excavations in the fifties some 4 kms from Brisighella an ancient oil presser from the 2nd century B.C was found, while further proofs of the cultivation of olives on a larger scale are found in historic documents, in literature and in the notary stamps form the 15th century onwards. Some writings of the 19th century document news on the expanding industries in this sector in the area of Brisighella and Ravenna. The oil is produced from a single variety of olives selected in time, and this cultivar, together with the particular atmospheric conditions of the area, confers the extra virgin olive oil Brisighella its particular and distinctive qualities..

Consumption

This olive oil is fantastic on all types of fish (particularly mullets, rhombus fish, and dentex) but also with fish ragù sauce, meat and game.

Conservation

Olive oil must be preserved in a fresh and dry place, far from heat and at a temperature of around 14 to 20°C. In such favourable conditions the quality of the product remains intact for more than 36 months. In lower temperatures oil can actually freeze and so, before serving it, must be poured in a recipient and kept at room temperature (16° to 18°C) for some minutes and frequently agitated, in order to allow the product to return to its original state.

Production

Extra virgin olive oil Brisighella is produced form olives picked directly form the gorves in the period between the 5th and 20th December of each year. It can be extracted by the use of mechanical and physical processes to obtain the oil which presents most faithfully the original characteristics of the fruit.

by NATURALMENTE ITALIANO