Extra Virgin Olive Oil

The olive oil produced in the hills of Romagna is of superior quality and has renowned organolectic qualities, yet it still remains mostly unknown and little appreciated. 
Today, olive oil is the number one dressing used in Mediterranean cuisine, but in the olden days it was considered a “luxury” in Romagna which was more familiar with the cold, hunger and hard work, especially in the hilly inland areas and the mountains; traditionally, the use (or nowadays we would say the abuse) of fat and lard in our popular Romagnol specialities was commonplace and they were so calorific that we could almost call them a “second winter coat”. 
Extra virgin olive oil produced in olive groves on the hills of the Provinces of Forlì-Cesena and Rimini has distinctive characteristics, with excellent organolectic qualities and a very low level of acidity: it has recently obtained the Denominazione di Origine Protetta (D.O.P.) – a recognition of quality. - “Colline di Romagna”. The area between Roncofreddo, Montiano, Longiano and Borghi is well-known for its consistently high quality production; other excellent areas are also the high lands of Modigliana and Forlì, Forlimpopoli, Bertinoro, Cesena and Savignano