OUR METHOD
Today, Accademia Olearia is synonymous with excellence as far as Italian olive oil is concerned. In recent years, the company has become one of the top of Italian olive oil producers, making its own extra virgin olive oils according to strict 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 harvested mechanically and directly from the tree as soon as the drupes begin to ripen, from mid-October until the end of December. The olives are pressed in a modern two-phase continuous cycle plant with a capacity of 40 quintals per hour, no later than 12 hours after harvesting.
CARING FOR THE ENVIRONMENT
A modern plant built with particular attention to safeguarding the environment by using alternative energy sources. Our care for 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 characterised by a fresh and intense fruitiness, balanced on the palate with herbaceous and fruity hints. It is sold and distributed nationwide and on the main international markets, from Europe to Asia, the United States and Japan.
