For four generations, Accademia Olearia has brought Sardinian tradition both on italian’s and foreigner’s tables. The farm has been founded by the Fois family who still runs it with passion. It covers 200 hectares of land hosting 25.000 olive trees. Among them, the cultivar Bosana stands out for its intense flavour.
Accademia Olearia’s extra virgin olive oils have been awarded worldwide. It is worth mentioning the XX National Competition Ercole Olivaro and in the German competition Der Feinschmecker Olivenöl 2013: in both competitions, the farm’s oils ranked first place. These victories allowed Accademia Olearia to be known beyond the island’s borders.
The Bosana is a typical production obtained by cold pressing green olives belonging to the homonymous variety. This process maintains unchanged their qualities. As a result, the oil has an intense scent and a strong flavour.
You can immediately perceive a fruity taste reminding thistle and artichoke, with a slight aftertaste of white fruit. We recommend using the Bosana as a raw dressing on salads, on red and white meats or as a basis for pinzimonio.