Colline di Romagna

Extra virgin olive oil produced in the hills of the provinces of Rimini and Forlì-Cesena in the Emilia-Romagna Region of Italy. The designation requires Correggiolo as the dominant variety and mandates that growing, harvesting, and oil extraction all take place within the defined geographical area. It is registered under file number PDO-IT-0211.

About this designation

Colline di Romagna designates an extra virgin olive oil whose production area comprises part of the provinces of Rimini and Forlì-Cesena in the Emilia-Romagna Region. All stages of production — growing and harvesting the olives and extracting the oil — must take place within this defined area, and the oil must also be packaged there. The specification requires that each grove contain Correggiolo at 60 % or more, Leccino at up to 40 %, and minor varieties — Pendolino, Moraiolo, and Rossina — at up to 10 %. When released for consumption, the oil must present a colour from green to golden yellow; an aroma of medium or sometimes intense fruitiness (median greater than 3 to not exceeding 7), which may be accompanied by hints of grass or leaf and/or almond and/or artichoke and/or tomato; and a taste of fruitiness with mild to medium bitter and pungent sensations (median greater than 1.5, not exceeding 6). Chemical parameters include total maximum acidity expressed as oleic acid not exceeding 0.4 g per 100 g of oil, a peroxide value not exceeding 12 mEq O₂/kg, oleic acid at or above 72 %, and tocopherols at or above 70 mg/kg. The oil must be released in hermetically sealed, foodstuffs-grade containers. The label must carry the name Colline di Romagna in distinct and indelible lettering and must indicate the year in which the olives were grown; references to municipalities or localities within the production area are not permitted.

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

Distinctive facts

• Registered as a PDO on 12 October 2001 under file number PDO-IT-0211, eAmbrosia identifier EUGI00000013520.
• Correggiolo must constitute 60 % or more of each grove; the specification permits no other variety as the dominant cultivar.
• Total maximum acidity expressed as oleic acid must not exceed 0.4 g per 100 g of oil, reduced from the previous limit to improve quality.
• The label must state the year in which the olives were grown, and references to municipalities or localities within the production area are not permitted.

Tasting notes

Romagnolo EVOO from Cesena and Forlì hills, blend of local cultivars. Medium fruity intensity, harmonious bitter-pungent profile, herbaceous notes.

HoReCa use

Finishing oil on Romagnolo dishes, Piadina, and seafood preparations.

Packaging

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

Seasonality