Accademia Olearia’s Fruity Sardinian DOP

Accademia Olearia’s Fruity Sardinian (Of Protected Origini Extra Virgin Olive Oil) is obtained by primarily using olives from the Basana cultivar. The harvest takes place at the moment of average ripening and is pressed within 12 hours, using the continuous cycle system in 2 phases and the cold process, with temperatures below 27° C. 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 TO ENJDY THE TASTE BETTER
lt is an excellent ailwhich, thanks ta its balance between bitter and spicy, can be used bath as a candiment in its raw state or for the preparation of all the dishes regarding Mediterranea n cuisine. Stare the praduct in a cool and dry piace.

THE COMPANY

Four generations of the Fois family have cultivated with care, dedication and passion. Accademia Olearia oil is obtained from the Bosana Cultivar, a variety of olives typical of the island of Sardinia, which stand out by reason of it's particular robustness and from which a superior quality olive oil, with it's own strong hallmark, is produced. The best olives are painstakingly selected and then care is taken to ensure than no more than 12 hours pass from the time of gathering to transportation to the oil press for processing. The extraction of the oil itself takes place at a constant temperature of 15 degrees Celsius (cold press). There are no limits to use of this fruity extra virgin olive oil in all types of cuisine.

Accademia Olearia’s Fruity Sardinian DOP

Accademia Olearia’s Fruity Sardinian (Of Protected Origini Extra Virgin Olive Oil) is obtained by primarily using olives from the Basana cultivar. The harvest takes place at the moment of average ripening and is pressed within 12 hours, using the continuous cycle system in 2 phases and the cold process, with temperatures below 27° C. 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 TO ENJDY THE TASTE BETTER
lt is an excellent ailwhich, thanks ta its balance between bitter and spicy, can be used bath as a candiment in its raw state or for the preparation of all the dishes regarding Mediterranea n cuisine. Stare the praduct in a cool and dry piace.

THE COMPANY

Four generations of the Fois family have cultivated with care, dedication and passion. Accademia Olearia oil is obtained from the Bosana Cultivar, a variety of olives typical of the island of Sardinia, which stand out by reason of it's particular robustness and from which a superior quality olive oil, with it's own strong hallmark, is produced. The best olives are painstakingly selected and then care is taken to ensure than no more than 12 hours pass from the time of gathering to transportation to the oil press for processing. The extraction of the oil itself takes place at a constant temperature of 15 degrees Celsius (cold press). There are no limits to use of this fruity extra virgin olive oil in all types of cuisine.