| Headword | Brisighella oil |
| Domain and subdomain | Nutrition – natural fat (condiment) |
| Grammatical label | Noun, sing. |
| Definition | It is a dietary oil, extracted from the olives produced in the areas of Ravenna and Forlì. (1) |
| Note | PDO Extravergine Brisighella oil must be obtained from the olive variety “Nostrana di Brisighella” that must be present in the olive groves at a minimum level of 90%; they can have a 10% presence of other olive varieties. The colour of the oil is generally green emerald with golden shades. The flavour finely bitter, with a spicy aftertaste, while the parfum is fruity or it is possible to feel the grass and the vegetables. (2) The zone of Brisighella production is characterised by the surfacing ofrocky crests that contribute to ideal climate for the right maturation of Nostrana di Brisighella olive grove. Thanks to its aroma, this oil is the perfect condiment for plates like white meat cooked in the oven or on the grill and for savoured fishes (like the surmullet, the brill) cooked in different ways. Moreover, this oil is perfect as condiment for vegetables and sauces. (3) |
| Context | The Brisighella Oil DOP has a considerable amount of oleic acid (70-74%) and biophenols, with a tyrosol content not inferior 200mg/kg. The majority of Brisighella Oil is instrumental in preventing plasma lipids from oxidative stress. (4) |
| Phonetic transcription | [brizi’gella ˈɔɪl] |
| Synonyms/Variants | Sometimes Brisighella is also called Brisighello. (5) |
| Etymology | In the first century the rudimental and domestic olive-press is found in the digs of Pieve del Thò (Brisighella). The name (but also Brisighello) comes from the village where this oil is produced. (6) |
| Product image |  |
| Equivalents | ITA Brisighella ESP Aceite Brisighella FRA Brisighella RO Brisighella |
| Notes of the equivalents | In French the term is feminine, whereas in Spanish it is masculine. The term Brisighella alone can also be used. |
| Institution | Università degli Studi di Modena e Reggio Emilia, Dipartimento di Studi Linguistici e Culturali |
| Date | 04/08/2021 |
| Last modified | 25/04/2023 |
| Author Revisor | Margherita Baroni Gloria Zanella |
| Sources | 1)Grande Dizionario Italiano di Gabrielli Aldo 2) https://www.qualigeo.eu/prodotto-qualigeo/brisighella-dop-olio-evo/ 3)https://www.google.com/culturalinstitute/u/0/exhibit/brisighella/gQdsWysv?hl=it 4) https://www.artecibo.com/the-oils-of-brisighella 5) https://www.google.com/search?q=brisighella+oil&rlz=1C1GCEB_enIT870IT870&sxsrf=ALeKk02Cgp42klAxngvbuaGF01llybhJnw:1628065117663&ei=XU0KYZqCKIWSsAfP7LeYDA&start=0&sa=N&ved=2ahUKEwjapImY95byAhUFCewKHU_2DcM4ChDy0wN6BAgBEDU&biw=1280&bih=609 6)http://www.ciboitaliano.com/dettaglio_oli.php?id=364 |
