The Bosana is the most widespread cultivar in Sardinia. It contains aromas and flavours from the island ranging from artichoke to almond, presenting itself as the distinctive mark in terms of olive oil origin.
Organoleptic notes: artichoke, thistle and fresh almond; it is a full-bodied olive oil with a strong taste and bitterness
Food pairing: meat, first courses, roast beef, legumes soups and hard or mature cheese.
The Nera di Oliena is an aromatic excellence of our island. It looks like an intensely perfumed olive oil, capable of transporting us to the feelings of freshness and freshly cut grass which can be perceived in the countryside.
Organoleptic notes: herbaceous aroma, tomato leaves; it is an olive oil with a delicate flavour.
Food pairing: fish carpaccio, pureed vegetable soup, fresh cheese.
Ruju is a blend that combines Sardinian and Apulian varieties. This line was born from an agronomic error made in our land 20 years ago, when, instead of the Sardinian varieties, the tree nursery gave us Coratina, the flagship diamond of the cultivars of Puglia Italian region. From this error Ruju is born, a mixing… Leer más »
Organoleptic notes: unripe olive oil with an artichoke and almond aroma and with a persistent peppery hint. It is a decisively structured olive oil.
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