With DOP denomination gotten in 2003, the Oil of the Hills of Romagna rewards, with a product of high and recognized quality, the high vocation to olive-growing of the provinces of Rimini and Forlì-Cesena’s hilly territory, with extension to the Rimini’s coast localities, like Riccione for the west part of the Adriatic Road.
The first traces of cultivation to oil in Romagna date back in fact to the Age Villanoviana (XII-VII century B.C.), with hilly territory of the province of Rimini that always represented an ideal natural habitat and it covers today nearly 70% of the whole regional surface destined to olive-growing.
Only DOP extra virgin oil in Emilia-Romagna with the Brisighello Oil (the first obtaining the prestigious European acknowledgment), the Oil of Romagna’s Hills is mainly constituted by olives of variety Correggiolo, present in wide majority in multi-secular olive-groves and in maximum percentage of 60%, and Leccino (40%), with the possible addition of variety’s olives Pendolino, Moraiolo, Rossina and Capolga within a 10% maximum value, as suitable in the specific Disciplinary of production.
From the intense green colour with gilded reflexes, it has fruity and slightly bitter and spicy taste, and boasts among its own main characteristics an acidity maximum of 0,50%. For its aromatic notes, it is perfectly lent to combining with important dishes like pastries, grilled meat and vegetables. Excellent if used in crudity to dress vegetables, fish or salads, it gives the best of itself if preserved to a temperature between 14 and 20 centigrade degrees and however away from heat’s sources. Always available on the market, the period to pick-up the olives destined to its production is indicated in specific Disciplinary between 20th of October and 15th of December of each year, year that will have to be suitable on the label of the DOP Hills of Romagna’s Oil.
The olive presses on this territory join to the circuit “The Wines and Dine Route trought the Hills of Rimini“.
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