The entire production chain of Colline di Romagna PDO Oil includes some municipalities in the provinces of Forlì - Cesena and Rimini. The particular climatic conditions of the area favor the presence of the olive tree since the time of the Etruscans, becoming real cultivated olive groves, in the hilly area of Sant'Arcangelo di Romagna, towards the Early Middle Ages. Continuing with the years, this crop spreads more and more, but the exploit takes place in the 1900s: in fact, the cultivation, processing and marketing techniques of the product are increasingly refined, establishing itself as one of the most renowned and prestigious foods. Emilia Romagna, so much so that in 2003 the European DOP certification.

Colline di Romagna PDO Oil has a golden yellow color with light green reflections, a fruity, intense taste with a slight aftertaste of tomato and artichoke. Its scent is special: complex and of medium intensity, with hints of grass and fresh olive.

Its quality is controlled by a strict disciplinary, thanks to which it is a candidate as one of the most prestigious products of Emilia Romagna.

We recommend using Olio Colline di Romagna PDO both in cooking and raw, it gives an extra touch to pasta, vegetables, velvety and soups. It is also very versatile with regards to grilled white or red meats, for fried fish, but experts recommend using it "in purity" on bruschetta or bread.

It is advisable to keep it at room temperature, away from strong odors and sources of light or heat.

Ingredients & Allergens:

Extra Virgin Olive Oil obtained directly from olives by mechanical means.

Storage:

Store in a cool and dry place, away from light and heat sources.

Nutritional values per 100 ml:

Energy value 899 Kcal Fat 99.9 g of which saturated 14.46% Carbohydrates 0 g of which sugars 0 g Proteins 0 g salt 0 g