Emerald oil from Brisighella

This oil is characterized by an emerald green colour with golden hues and has a spicy and slightly bitter taste. It is used raw to flavour vegetables, fish, and to prepare sauces.

The heritage made up of the olive trees, many of which are centuries old, and of the precious liquid extracted from the olives, has encouraged businessmen operating in the sector to exploit the whole production cycle, from tending to the tree to the sale of the bottled product. Hence the creation of the Brisighella Oil Museum, a path almost entirely in the open air, which winds along the hilly roads, inside the area of typical Brisighella olive trees, the “Nostrana di Brisighella” and the “Ghiacciola”, autochthonous varieties of the Lamone river valley.