We are in Emilia-Romagna, on the hills between the Via Emilia and the Tuscan-Emilian Apennines, in this area the olive tree has been cultivated since ancient times, evidence of which are the Roman finds found in the area (including a small family oil mill) and the many centuries-old olive trees.
This territory is characterized by its suitability for the cultivation of olive trees due to its climatic and orographic specificity. The Vena dei Gessi Romagnoli and the conformation of the valleys shelter from the cold bora winds, while sirocco winds, channeling themselves in the same valleys, keep the mists pushed towards the plain: all this has contributed to creating a microclimate suitable for the cultivation of olive trees.
Typical cultivars of the area are the “Nostrana di Brisighella” and its pollinating variety “Ghiacciola”. La Nostrana produces a very fine and intense oil. It is characterized by an emerald green color with golden reflections. It has a medium to intense fruity olive aroma that integrates with the sensation of artichoke and notes of grass and tomato. In the mouth it is particularly fluid and fruity on the palate, with a slight bitter and spicy note.
Ideal for seasoning fairly structured dishes, such as oven-cooked and grilled meats, Nostrana also goes well with tasty fish dishes. It is also excellent as a raw condiment on vegetables and to flavor sauces. These are also the characteristics of our Monte di Nola Extra Virgin Olive Oil, a mostly Nostrana blend, which it garnered acclaims from the major Italian guides, receiving awards such as Tre Foglie (3 leafs) Gambero Rosso 2023 and Cinque Gocce (5 drops) Bibenda 2023.