The Fois family olive farm was established in Alghero at the start of the 1900’s and we are very proud of our olive production for the last four generations.
Today Accademia Olearia is managed by Giuseppe Fois and his sons with precision, dedication and passion from cultivation to the finished product.
The farm consists of more than 200 hectares of land with over 25.000 olive trees of which the cultivar is predominantly Bosana. We also enrich the characteristic notes and quality of our oil through the selection of other native and national cultivar.
The harvest of the olives is carried out by mechanical means directly from the tree, just before the moment of full maturation. It takes place from mid-October until the end of December.
The olives are pressed in our modern plant in a continuous cycle, within 12 hours after they are harvested. With the love and care for the olive tree, the constant control at temperature while pressing, never higher than 27° C, the precise timing of extraction and the highest possible standard at FOOD SAFETY and HACCP (Hazard Analysis and Critical Control Points). The Fois family guarantees a quality of extra virgin olive oil with intense fruity freshness which balances the palate with aromas of fruit and vegetables. The annual production averages 15000 qs of extra virgin olive oil. It is stored in stainless steel containers in nitrogen gas at a controlled temperature for perfect conservation.

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