Brisighella DOP

The Nostrana di Brisighella cultivar originates in the hills of Romagna, among the highest in the Brisighella area, in the province of Ravenna. Thanks to the considerable altitude of the slopes where it thrives, this cultivar benefits from temperature variations and high levels of sunshine, ideal conditions for olive cultivation.

Nostrana di Brisighella is an olive cultivar of great historical and cultural value, rooted for centuries in the highest hills of the Tuscan-Romagna Apennines. Its long presence in the area makes it a symbol of local olive growing.

On the nose, it is a strong extra virgin olive oil. There is a distinct vegetal breadth of freshly cut grass, artichoke, tomato leaf, and aromatic herbs, leading to balsamic notes. The bouquet is complex and harmonious, typical of the oils of the Romagna Apennines, reflecting the freshness of the high hills.

On the palate, it offers an intense breadth—confirming the olfactory sensation—with a soft entry followed by a more articulated taste ranging from almond and fresh walnut to herbaceous notes and a slight presence of artichoke.

The bitter and spicy notes are well-defined and dominant, with a long and marked finish: a clean and persistent spiciness and a bitterness due to the high polyphenol content of the cultivar, which makes this extra virgin olive oil of high quality.

The final sensation is harmonious, elegant, and persistent, with a clean and slightly balsamic finish.

Strictly raw, to enhance fish carpaccio, meat tartare, salads, vegetable purées, and soups. It is also excellent with pinzimonio, raw vegetables, and fresh spreadable cheeses such as stracchino or soft fresh cheeses such as burrata.

Considered by many to be the elixir of long life, extra virgin olive oil for its health effects is called the “prince of the Mediterranean diet,” recognized as a UNESCO heritage site, Palazzo di Varignana extra virgin olive oil is the ideal food from the weaning of children because of its lipid balance, making it similar to breast milk. The high presence of oleic acid and omega 3 and omega 6 series fatty acids, allies of cardiovascular health, and phenolic compounds, vitamin E and carotenoids, valuable antioxidants, make it valuable for health. What really makes an excellent extra virgin olive oil like ours unique? It is its wide and complex range of micro-components and antioxidant molecules, which originates through rigorous procedures and the choice of the right degree of ripeness for the harvesting of selected olives. This takes place in the shortest possible time to arrive at the milling even within 6 hours, when the cold-pressed olives without physical or chemical treatments give a more intense and aromatic oil, very pure, with excellent organoleptic qualities and very low acidity, to enhance all the nutritional virtues of the fruit of the olive tree.