Accademia Olearia - Alghero - Produzione olio extravergine d'Oliva Sardegna DOP

Bosana olives in brine

The olives are harvested and cleaned from branches and leaves and selected by calibrating them manually. Freed from the core, are immersed in a solution of water, salt and lemon, and must remain there for at least 12 months changing the saline solution every 20 days.