Recent Amendment to Product Specification of Brisighella PDO (Emilia-Romagna, Italy): Focus on Phenolic Compounds and Sensory Aspects

The Brisighella Protected Designation of Origin (PDO) extra virgin olive oil (EVOO) has been protected by European trademark since 1996. It is obtained from olives belonging to the cv “Nostrana di Brisighella” (must make up at least 90% of groves) grown exclusively in Brisighella, a circumscribed area of the Emilia-Romagna region, in the north of Italy. Brisighella PDO EVOO is produced by the unique plant mill of the Consortium (Consorzio Olio DOP “Brisighella”). In this research, minor amendments to product specification of Brisighella PDO approved by the EU in 2016 are described. The proposed modifications to the Brisighella PDO product specification are supported by chemical-sensory analyses carried out on 15 EVOOs from cultivars autochthonous of the Emilia-Romagna region (Nostrana di Brisighella and Ghiacciolo), selected as representatives of 14 geographical sites (small farms) with different characteristics in terms of climatic and environmental conditions (e.g., altitude, geographical orientation and slope of the olive orchard) of the production area established in the product specification. These results are also compared with available data of EVOOs certified as PDO Brisighella in the period 2004–2012 and commissioned by the responsible certification control body. Practical Application: The product specification represents the product’s identification document that must contain a description of the requirements that the product must comply with (e.g., product description in terms of chemical and sensory characteristics, delimitation of geographical area and evidence of the link with the territory, methodology applied, etc.). It also must include the references relative to control systems; therefore, amendments according to the updating of EU legislation in the sector are desirable to assure the final consumer that the expected value of the product effectively corresponds with what has been declared. Moreover, considering the growing interest of consumers toward health properties, this update will contribute to communicating the intrinsic properties of olive oil and benefits to health, enhancing the product image and promoting informed consumption