Olive oil was once considered a luxury for the farming world of Romagna Apennines, accustomed to the cold, toil and a poor food made of few ingredients.
The presence of olive trees in the territory has distant origins that seem to date back to the Etruscans. Since the beginning of the 20th century has become a oil extraction activity widespread. The climate of this earth, coupled with proper farming practices, makes it possible to produce a high quality oil from strong characteristics.
The olives are harvested by hand, since it is preferable that these do not come in contact with the ground. The olives are separated from the leaves and wash them with water before you begin the process of transformation, every other treatment is strictly prohibited. Oil extraction takes place solely through physical and mechanical processes, so as not to alter the substances present in the fruit.
The typical color of this oil varies from green to golden yellow; its scent is fruity, with a hint of grass or leaves, the taste is sweet, with a slight hint of bitterness.
