Accademia Olearia’s Fruity Extra Virgin Olive Oil brings with it the ultra centenary tradition of
the Fois family.
Its high quality is derived from the careful selection of the fruit from the fields and by the rigorous cold process of transformation of the product. Thus this average fruity, balanced and pleasant oil was created for everyday use.
How it is produced
The olive harvest takes place with semi-mechanical methods that do not damage the plant and allow the olives to be harvested at their right degree of ripeness.
The olives harvested and selected by hand already in the countryside are taken to the milling plant during the day and no later than 10/12 hours after collection.
The milling takes place with a specific cold process which preserves the organoleptic qualities of the olives and enhances their flavour.
Our traditional extra virgin olive oil essentially comes from the milling of the Bosana cultivar and other cultivars in variable percentages.
The Bosana is a cultivar of medium vigor, with an expansive habit, with elliptical-lanceolate, flat leaves with open apex, of medium development. The olives are medium in size (2.5-3 g), slightly ovoid in shape, fairly symmetrical, with the largest diameter towards the apex. The surface is dotted with numerous small lenticels.
Veraison proceeds starting from the apex and is quite scalar. At maturity the color is black. It is a medium-late cultivar, in the Medio Campidano it ripens between November and December.
HOW TO ENJOY THE TASTE BETTER
It is an excellent companion for any recipe. Its taste, light but present, makes it perfect for seafood platters.
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.