Extra Virgin Olive Oil

Accademia Olearia's fruity extra-virgin olive oil is the result of a skilful combination of the strong flavour of fruity olive oil and the most characteristic aromas of the kitchen. Excellent as a condiment for first courses, pasta and risottos. Its characteristic aromatized flavour makes the dishes more tasty and appetizing.

The Monocultivar Bosana, is an extra-virgin with a strong, direct and fruity taste of green olives with herbaceous and vegetal hints where the thistle and artichoke stand out for their importance. It is a very intense product without compromise, dedicated to lovers of strong tastes and tasty dishes, which are worthy companions of this product of excellence. The maximum expressiveness can be found in its use raw in salads or in a pinzimonio. The fruit of the most careful selection of our olives, it is the taste and sensory expression of the native variety of Sardinia with its strong aromatic qualities.

The "Riserva del Produttore" represents one of the peaks of excellence of the Olearia Academy: it is an extra virgin fruit of a selection of olives harvested still completely green, combined with a cold transformation process that takes place at the same time as the harvest. The result is a product of decisive structure with a clear scent of olive, fruity green, fresh and pungent taste, with strong hints of artichoke and thistle, as well as strong notes of bitter and spicy pleasant to the palate.

The fruity extra virgin olive oil Accademia Olearia is obtained using olives picked at a time of medium maturation. It is a high quality oil that was born following the most traditional production techniques. Excellent both on elaborate dishes and in the simplest recipes realization. Its particular taste, soft but present, recommends its use raw as a dressing for salads and cooked vegetables. Ideal on fish dishes.

Ísula is an oil capable of bringing together Sardinian varieties in one great blend. We select the best olives of Sardinia to create a complete blend that satisfies all palates.

Oro is a blend that brings together our three lines Birde, Ràmine and Ruju. It is created by us to offer an olive oil able to get adapted to different culinary contexts with versatility.

Ruju is a blend that combines Sardinian and Apulian varieties. This line was born from an agronomic error made in our land 20 years ago, when, instead of the Sardinian varieties, the tree nursery gave us Coratina, the flagship diamond of the cultivars of Puglia Italian region. From this error Ruju is born, a mixing between Coratina and Pibireddu, cultivars respectively from Puglia and Sardinia. These are two Italian regions that meet to create a blend never seen before! Surely the most captivating and passionate olive oil of our production.

The Bosana is the most widespread cultivar in Sardinia. It contains aromas and flavours from the island ranging from artichoke to almond, presenting itself as the distinctive mark in terms of olive oil origin.

The Nera di Oliena is an aromatic excellence of our island. It looks like an intensely perfumed olive oil, capable of transporting us to the feelings of freshness and freshly cut grass which can be perceived in the countryside.

Accademia Olearia’s fruity flavoured extra virgin olive oilwas created from the wise union between the firm flavours of the fruity oil and the more characteristic aromas of the kitchen. HOW TO ENJOY THE TASTE BETTER lt is excellent in its raw state as a condiment for pasta dishes, pasta and risotto. lts distinctive aromatised flavour makes dishes tastier and more appetizing. Store the product in a cool dry place.

Accademia Olearia’s fruity flavoured extra virgin olive oilwas created from the wise union between the firm flavours of the fruity oil and the more characteristic aromas of the kitchen. HOW TO ENJOY IT BEST lt is excellent in its raw state as a condiment for pasta dishes, pasta and risotto. lts distinctive aromatised flavour makes dishes tastier and more appetizing. Store the product in a cool dry place.

This oil is obtained from secular plants located in a particularly windy hilly area not far from the sea. The olives are harvested in the second and third decade of October and in the first and second decade of November, when veraison begins, i.e. the colour goes from green to purple. Suggestions for use: salads, seafood hors d'oeuvres, wet shellfish and fine meat.