Sardinian Extra Virgin Olive Oil

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.

"Extra Virgin Olive Oil" DOP SARDEGNA is obtained exclusively from olives produced by farms listed in the D.O.P. registry of production olive groves, located in the province of Sassari, particularly in the countryside of Alghero. Usage recommendations: This excellent oil, thanks to its balance between bitterness and spiciness, can be used both as a raw condiment and in the preparation of all Mediterranean dishes. Ideal for fish dishes.

This oil is obtained from centuries-old trees located in a hilly area that is particularly windy and not far from the sea. The olives are harvested in the second and third week of October and the first and second week of November, during the ripening phase when the color changes from green to purple. Recommended pairings: Ideal with salads, seafood appetizers, moist shellfish, and fine meats.

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.

This oil is obtained from centuries-old trees located in a hilly area that is particularly windy and not far from the sea. The olives are harvested in the second and third week of October and the first and second week of November, during the ripening phase when the color changes from green to purple. Recommended pairings: Ideal with salads, seafood appetizers, moist shellfish, and fine meats.

This oil is obtained from "BOSANA" variety olives grown under organic farming practices, from centuries-old trees on limestone soils, in a hilly area that is particularly windy and close to the sea. The exposure to sea breezes gives our oil unique notes, enriching it with a touch of salinity, which makes it particularly suitable for raw seasoning of typical Mediterranean dishes, salads, seafood appetizers, shellfish, fish stews, and fine meats.

San Pasquale extra virgin olive oil with fresh organic Logulentu lemons.

The Insula DOP extra virgin olive oil is the result of a selection of olives harvested while still completely green, combined with a cold extraction process that takes place immediately after harvest. The result is a robust product with a distinct olive aroma, a fresh and pungent green fruity flavor, with pronounced notes of artichoke and thistle, as well as pleasant bitter and spicy hints on the palate.

This oil is obtained from "BOSANA" variety olives grown under organic farming practices, from centuries-old trees located on limestone soils, in a particularly windy hilly area, not far from the sea. Exposure to sea breezes imparts unique aromas to the oil, enriching it with a distinctive savor.

The White Truffle Oil stands out for its enveloping taste and its intense aroma. The combination of Sardinian extra virgin olive oil with the flavor of the White Truffle (Tuber Magnatum Pico) gives life to an exclusive product that enriches all dishes, making them unique and special. Excellent for pasta, risotto but also meat, fish and salads.

Dimonios is the result of a successful combination of organic extra virgin olive oil and organic cayenne pepper which gives it a fiery red color. It is a high quality gastronomic condiment ideal for any dish of the Mediterranean Diet.

The extra virgin olive oil SAN PASQUALE is obtained by cold pressing of olives freshly harvested. It is a high quality oil characterized by an elegant fruity medium taste with a fresh scent reminiscent of the fruit from which it comes. An oil particularly suitable for seasoning raw dishes typical of Mediterranean cuisine.