Brisighella

Produced in the Lamone valley, in the provinces of Ravenna and Forlì, Brisighella extra virgin olive oil of is obtained almost exclusively from the Nostrana di Brisighella olive variety, cultivated at a very low altitude of about 100m above sea level, in the hilly villages of the Tosco-Romagnolo Apennines. Brisighella is characterized by its emerald green color with golden hues, and a strong aroma exuding quite a distinctive herbal note.

With a maximum acidity of 0.50% and a spicy sensation on the palate, bitterness is a common undertone to Brisighella’s fruity flavor. This oil is most commonly used raw for drizzling over vegetable dishes but it also used for preparing different sauces and goes well with meat and game.