OUR METHOD
Today, Accademia Olearia is synonymous with excellence when it comes to Italian olive oil. In recent years, the company has emerged as one of the leading Italian olive oil producers, crafting its own extra virgin olive oils following rigorous in-house standards and high-quality procedures.
THE REGION
The favourable climate, our selection of olive cultivars, the skilful processing in our modern oil mill with all the production stages constantly monitored, all contribute to the creation of the prized fruity extra virgin olive oil of the Accademia Olearia of Giuseppe Fois.
THE HARVEST
The olives are mechanically harvested directly from the tree as soon as the drupes begin to ripen, starting from mid-October until the end of December. Subsequently, the olives are pressed in a modern two-phase continuous cycle plant with a capacity of 40 quintals per hour, ensuring that the pressing takes place no later than 12 hours after harvesting.
CARING FOR THE ENVIRONMENT
A modern plant built with special attention to environmental preservation, utilizing alternative energy sources. Our commitment to nature is also reflected in the production of a range of oils exclusively from organic farming, such as the DOP Sardinia Fruity Green Oil.
OUR OILS
The Accademia Olearia oils are distinguished by a fresh and intense fruitiness, balanced on the palate with herbaceous and fruity notes. They are sold and distributed nationwide as well as in major international markets, spanning from Europe to Asia, the United States, and Japan.
