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Oil from the Romagna hills



The first traces of olive growing in the Rimini area date back to the Villanovian age.

The importance of olive oil in the economy of the area is testified to by extensive documentary evidence (church and civil records) covering the period between the Middle-Ages and the early 20th century.

The Malatestas also stocked large quantities of olive oil in their various castles and the Signory counted numerous oil presses.olio-800

Many centuries have passed, but even today vineyards and olive groves represent a distinctive feature of the rural landscape and play a major role in the economy.

The Colline di Romagna variety, which thanks to its high quality has achieved Dop recognition, is the extra-virgin olive oil produced in the hills of the province of Rimini.

Production is mainly based on the Correggiolo olive variety, the most common in the area, which gives the oil its typical, top-quality flavour, with notes of fresh leaves and green almonds.

It is the ideal accompaniment for substantial dishes such as grilled meats, wild-herb salads, boiled vegetables, legumes and starters.

bruschettaLocal tradition calls for it to be used not only for starters and main courses, but also for making cakes such as “miacetto” and “bustrengo”.

Besides the oil, the olives are also skilfully used in the kitchen: in the pan with sausages, for the pleasure of the palate, or marinated with that delicious fragrance of garlic, wild fennel and orange peel.

Olive-presses are in operation between October and mid-December and many sell the extra-virgin oil directly.

Numerous initiatives are organised in the area, centred on local olive oil production, and many presses open up to the public in November to enable visitors to discover all the secrets of a natural process that makes the oil inimitable.