Colline di Romagna PDO extra virgin olive oil is obtained from the Correggiolo and Leccino olive varieties, which must make up at least 60% of the groves and no more than 40% individually. Other minor local varieties such as Pendolino, Moraiolo and Rossina can be present; up to a maximum of 10%.
Production Method
The olives must be harvested directly from the tree, by hand or mechanically, and must not at any time touch the ground. Harvesting takes place between October 20th and December 15th every year. The olives are transported to the mill in rigid and ventilated containers. The only treatments permitted are the removal of the leaves and washing at room temperature before milling, which must be carried out as quickly as possible, and in any case within two days of the harvest.
Appearance and Flavour
Colline di Romagna PDO extra virgin olive oil varies from green to golden yellow in colour; it has a mild to intense fruity aroma with delicate hints of hay or leaves. The flavour is fruity, with a delicate bitter and piquant undertone and hints of almond, artichoke and tomato.
Production Area
The production, processing and bottling-packaging area of Colline di Romagna PDO extra virgin olive oil is within parts of the provinces of Rimini and Forlì-Cesena, in the Emilia Romagna region.
History
The presence of olives trees in the production area of Colline di Romagna PDO extra virgin olive oil can be traced back to prehistoric times. Their continuous presence in the Rimini area is demonstrated by evidence from the Villanovan period (X-VIII century B.C.). Several sources testify to the diffusion of olive cultivation on a massive scale in the area around Sant’Arcangelo di Romagna; furthermore, the numerous oil mills also demonstrate its importance to the local economy.
Gastronomy
Extra virgin olive oil is highly perishable and must be stored correctly in order to maintain its organoleptic characteristics. It should therefore be kept in a cool, dark place at a temperature between 14 and 18°C, away from heat sources and other foods that release odours. It should be consumed within four to six months of pressing to fully appreciate its qualities. Colline di Romagna PDO extra virgin olive oil has an extremely strong aromatic flavour, which makes it particularly suitable for dressing fairly robustly flavoured foods, such as pasta, vegetables and grilled meats.
Marketing
The product is marketed as Colline di Romagna PDO extra virgin olive oil. It is sold in glass or tin plate recipients of no more than 5 litres.
Distinctive Features
Colline di Romagna PDO extra virgin olive oil is characterised by a maximum acidity of 0.5 g per 100 g of oil and a panel test result that is higher than or equal to 7.
