Tonda di Cagliari

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 Monocultiuvar Tonda di Cagliari extra virgin olive oil comes from the milling of the Tonda di Cagliari cultivar (also known as Nera di Gonnos) widespread especially in the south of the island.
It is a cultivar of medium vigor, with a slightly erect posture, with elliptic-lanceolate, flat or helical folded leaves, with acute apex, of medium growth. The olives are large (about 5 g), slightly ovoid in shape, quite symmetrical, with the largest diameter in the equatorial area. The apex of the drupe is rounded and devoid of umbo. The surface is sprinkled with numerous large lenticels.
The veraison proceeds starting from the apex. At maturity the color is black. It is a medium-early cultivar, in the Medio Campidano it ripens in November.
Its characteristic notes make it an ideal travel companion in signature cuisine, in particular we recommend combining it with a typical Sardinian dish such as fregula with mushrooms and wild herbs.