Brisighella

Extra virgin olive oil produced in the Ravenna and Forlì provinces of Emilia-Romagna, made from groves in which the Nostrana di Brisighella variety accounts for at least 90 %. The oil is characterised by a minimum polyphenol content of 200 ppm and a minimum oleic acid content of 73 %, and must be bottled within the production area in dark glass or metal containers of no more than 5 litres.

About this designation

Brisighella is a protected designation of origin for extra virgin olive oil registered under file number PDO-IT-1513, with EU protection dating from 2 July 1996. The eAmbrosia identifier is EUGI00000013391. The applicant and control body is the Consorzio Olio DOP 'Brisighella', based in Brisighella (RA), Italy. The geographical area is defined as those parts of the provinces of Ravenna and Forlì suitable for oil production meeting the specification, encompassing all or part of the municipalities of Brisighella, Faenza, Riolo Terme, Casola Valsenio and Modigliana. All phases of production — cultivation, harvesting and pressing — must take place within this area. The Nostrana di Brisighella olive variety must constitute at least 90 % of the groves; other varieties may not exceed 10 %. When released for consumption, the oil must present an emerald green colour with golden highlights, an average to intense olive fruitiness (median > 3) with an aroma of artichoke and notes of grass and tomato, and a taste of average to intense olive fruitiness (median > 3) with medium to intense (median > 3) bitter and spicy notes. Chemical requirements include total acidity not exceeding 0.3 g per 100 g of oil, a peroxide value of no more than 13 Meq O2/kg, oleic acid of at least 73 %, linoleic acid of no more than 8 %, and a minimum polyphenol content of 200 ppm. Packaging must use dark glass or metal containers with a maximum capacity of 5 litres. The year of production of the olives must appear on the label.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 2 July 1996 under file number PDO-IT-1513 (eAmbrosia identifier EUGI00000013391).
• The Nostrana di Brisighella variety must account for at least 90 % of the groves; no other single variety may exceed 10 %.
• The specification requires a minimum polyphenol content of 200 ppm, measured by the International Olive Council method COI/T.20/Doc. No 29.
• Bottling must take place within the production area in dark glass or metal containers with a maximum capacity of 5 litres.

Tasting notes

Romagnolo EVOO predominantly from Nostrana di Brisighella cultivar. Distinctive fruity-vegetal profile, balanced harmonious flavor with green-apple and almond notes, low pungency, very early harvest tradition gives bright herbal freshness.

HoReCa use

Finishing oil on Romagnolo seafood, Piadina Romagnola, fresh egg pasta, and salads with Squacquerone di Romagna.

Packaging

• glass-bottle-250ml
• glass-bottle-500ml
• glass-bottle-750ml
• tin-3L
• tin-5L

Seasonality