DOP SARDINIA GDO
Accademia Olearia’s Fruity Sardinian (Of Protected Origini Extra Virgin Olive Oil is obtained by primarily using olives from the Bosana cultivar.
lt is an oil of good structure with green fruity hints. On
your palate you ca n taste the herbal hints with reminders of artichokes and thistle and finishing with a wonderful harmony between bitter and spicy.
HOW IT IS PRODUCED
The olives are harvested using semi-mechanical methods so not to damage the trees and allow the olives to be picked at their right stage of ripeness.
The olives are hand-picked and selected in the countryside and taken to the milling plant during the day and no later than 10/12 hours after harvesting.
The milling takes place with a specific cold process that preserves the organoleptic qualities of the olives and enhances their flavour.
Our Sardinia DOP GDO extra virgin olive oil is obtained by pressing the Bosana cultivar, cultivated in accordance with organic farming principles.
It is a cultivar of medium vigour, with an expansive growth habit and elliptical-lanceolate, flat, open-topped, medium-sized leaves. The drupes are medium-sized (2,5-3 g), slightly ovoid in shape, fairly symmetrical, with the greater diameter towards the apex. The surface is dotted with numerous small lenticels.
The veraison process starts at the apex and is fairly gradual. When ripe, the drupe’s colour is black. It is a medium-to-late cultivar, ripening between November and December in the Medio Campidano area.
HOW TO ENJOY THE TASTE BETTER
It is an excellent oil which, thanks to its balance between bitter and spicy, can be used bath as a condiment in its raw
state or for the preparation of all the dishes regarding Mediterranean cuisine.
ACCADEMIA IN CUCINA
Come tutti i nostri oli extravergine di oliva, anche questo saprà esaltare i sapori di ogni tuo piatto. Dalle insalate più sane e nutrienti sino ai piatti più gustosi e gourmet. Provalo con le nostre ricette.
PRIZES AND AWARDS
THE DOP SARDINIA EXTRA VIRGIN OLIVE OIL CONSORTIUM
The DOP Sardinia Oil Consortium certifies the best of Sardinian olive oil production. The Consortium’s parameters for obtaining the certification are: selection of cultivars, production in particular areas, specific yields, strict olive harvesting and oil production processes.
Our company is the leading producer of this specific certification, accounting for more than 60% of the island’s production.