Brisighella (Brisighella olive oil)

From Cookipedia


DOP Brisighella is an Italian extra virgin olive oil with the following minimum chemical and organoleptic characteristics:

  • max. acidity 0.5%
  • colour: emerald green with golden glints
  • moderate or strong smell of fruit with marked aroma of grass and/or vegetables
  • fruity flavour with slightly bitter and slightly or moderately spicy taste
  • Minimum score in panel test >=7.00
  • Peroxide number <= 13 Mee 02/kg
  • Oleic acid >= 75.00%

Geographical area : The production area of the "Brisighella" registered designation of origin is in the easternmost part of Romagna and, in the provinces of Forlì and Ravenna, covers all or part of the administrative territory of the following communes: Brisighella, Faenza, Riólo Terme, Casóla Valsenio, Modigliani.

Evidence of origin : Olives have been grown in this area since time immemorial. One piece of evidence of this emerged during digs carried out in 1951-1962 about 4 km from Brisighella, where among other fairly valuable articles an antique olive press was found dating from the second century A.D. Other evidence of the presence of large-scale olive growing in this area is found in historical records, literary works and notarial deeds from the fifteenth century on. The most recent evidence is found in the work Le condizioni industriali della provincia di Ravenna 1888-1898, part of the Archivio storico dell'Industria Italiana, which notes that olive production and processing flourished in the commune of Brisighella in the province of Ravenna. Another interesting work is the Guida Commerciale ed Industriale della Provincia di Ravenna, dating from 1913-1914, which states that olive growing was prospering in the fertile soil of the commune of Brisighella.

Acquisition : "Brisighella"" extra virgin olive oil is produced from whole olives harvested in the period between 5 November and 20 December of each year. The maximum olive production per hectare is 5000 kg for specialised olive groves, with a maximum oil yield of 18%. The oil may only be extracted by using mechanical and physical processes suitable for producing oil that reflects as faithfully as possible the specific and original characteristics of the fruit.

Link : The area covered by the designation "Brisighella" has certain very specific characteristics compared to the rest of the region. First of all, the only variety growing there is "Nostrana di Brisighella", which is not found in other regions. The productive base, consisting throughout history of a single variety, together with the special environmental features of the area, have produced an extra virgin olive oil of a distinct organoleptic nature. To promote and protect its specific nature, the Cooperative Agricola Brisighellese (CAB) was set up in 1962, in Brisighella, with more than 650 members who produce over 90% of the olives of the entire area. The CAB produces and sells the extra virgin olive oil of Brisighella and organises numerous events to publicise and disseminate the qualities of the product.

Gastronomy : Extra virgin olive oil is highly perishable and must be stored correctly in order to maintain its organoleptic characteristics. It should be kept in a cool, dark place at a temperature between 14 and 18°C, away from sources of heat and away from other foods which produce odours. It should be consumed within four to six months of pressing to fully appreciate its qualities. DOP Brisighella extra virgin olive oil is ideal for dressing roasted and grilled white meats, but it also pairs well with fish dishes. It is also perfect for drizzling over vegetables and adding flavour to a variety of sauces.

Reference: The European Commission

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