Sardinian Extra Virgin Olive Oil

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.

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.

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.

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.