From olives to our bottles.
Our Sardinian extra virgin olive oil, cold-pressed within few hours after the harvest, unfiltered but naturally settled, preserves its nutritional qualities with a harmonious flavor and a slightly pungent aftertaste.
There have been temptations from the large-scale retail, but Manuela and Nicola, owners of the D’Olia company, have always responded by reiterating their business philosophy: “you don’t give up on quality: our philosophy is less is more” and they kept improving, innovating, always focusing on tradition.
How do they originate?
The result is a production of different qualities of Sardinian extra virgin olive oil that leaves nothing to chance and is able to satisfy the most demanding palates: there is Novello with a cloudy appearance and a strong flavor and there is Tradizione, a blend of the three qualities of olives typical of the area, the” Tonda” of Cagliari, the “Bosana” and the “Semidana”, with a fruity aroma and a velvety flavor. And yet: the “Biologico” obtained from Bosana olives and its counterpart “Olieddu” (Bosana), they are characterized by spicy and bitter notes, as well as “DOP Sardegna”, an exquisitely mixture of Bosana and Semidana with a hint of thistle, as sharp as pleasant and, of course, a certified production and bottling process with great attention to details.
Over the years, it has been added the production of flavored oils like lemon, orange, garlic, chilli pepper and basil, and an exquisite selection of creams in jar for delicious aperitifs and dressings: from the traditional one of green olives, to that of onions, till those of artichoke and yellow pepper; all the vegetables come from Sardinian farmers, narrating the secrets of recipes handed down over the centuries by family traditions.
Today, 75% of the production of Sardinian extra virgin olive oil is exported to countries such as Germany, France, Switzerland, England, Holland, Austria, USA, Japan and Hong Kong, thanks to the numerous national and international awards; the rest is traded on the internal market according to our company and production vision: that is to say for restaurants, gourmet chefs, quality shops, wine bar, excellent agro-food shops, buyers and retailers who share our own philosophy.
How do they originate?
The result is a production of different qualities of Sardinian extra virgin olive oil that leaves nothing to chance and is able to satisfy the most demanding palates: there is Novello with a cloudy appearance and a strong flavor and there is Tradizione, a blend of the three qualities of olives typical of the area, the” Tonda” of Cagliari, the “Bosana” and the “Semidana”, with a fruity aroma and a velvety flavor. And yet: the “Biologico” obtained from Bosana olives and its counterpart “Olieddu” (Bosana), they are characterized by spicy and bitter notes, as well as “DOP Sardegna”, an exquisitely mixture of Bosana and Semidana with a hint of thistle, as sharp as pleasant and, of course, a certified production and bottling process with great attention to details.
Over the years, it has been added the production of flavored oils like lemon, orange, garlic, chilli pepper and basil, and an exquisite selection of creams in jar for delicious aperitifs and dressings: from the traditional one of green olives, to that of onions, till those of artichoke and yellow pepper; all the vegetables come from Sardinian farmers, narrating the secrets of recipes handed down over the centuries by family traditions.
Today, 75% of the production of Sardinian extra virgin olive oil is exported to countries such as Germany, France, Switzerland, England, Holland, Austria, USA, Japan and Hong Kong, thanks to the numerous national and international awards; the rest is traded on the internal market according to our company and production vision: that is to say for restaurants, gourmet chefs, quality shops, wine bar, excellent agro-food shops, buyers and retailers who share our own philosophy.
