Accademia Olearia

Accademia Olearia is based on &' the centuries-old experience of the Fois family, which for several generations has cultivated, collected and transformed olives in the land surrounding the city of Alghero, in Sardinia. An infinite number of colors and landscapes, sun and mild temperatures all year round, stories and legends of ancient civilizations, the sound of the ancient Catalan language: this is Alghero, where the favorable climate, skilful processing and a modern oil mill give life, as early as &' beginning of the 20th century, to the precious extra virgin olive oil d&' fruity olive from &' Accademia Olearia.

The company is now managed by Giuseppe Fois and his family with dedication and passion, personally following all the processing phases, from cultivation to transformation. It covers an area of 200 hectares with about 25,000 olive trees, mainly of Bosana cultivars, complemented by the presence of other native and national cultivars, with the aim of improving and enriching the organoleptic and qualitative characteristics of

the oils produced.

Accademia Olearia: care, tradition, modernity and respect for l& #39

; environment

The Accademia Olearia operates in a modern plant that covers an area of more than 4 thousand square meters built with particular attention to safeguarding the environment with the use of alternative energy sources.
It has a 60 kWh photovoltaic system that makes it completely self-sufficient in relation to electricity needs. The production of hot water and for heating is guaranteed by a stone boiler that uses the same waste as olive processing.

Its Extra Virgin Oil is sold and distributed, not only on the national territory, but also in Europe, Asia and the United States, bearing the name of Alghero outside the borders of the island to represent the excellence of quality productions in Sardinia.

As far as certifications are concerned, the Accademia Olearia:
- has a business management system certified UNI EN ISO 9000:2008;
- is certified BIO and JAS with the ICEA;
- manages olive groves, processing, storage and packaging according to the DOP SARDINIA production regulations;
- monitors and controls all movements in order to allow the traceability of the entire production chain, from the production and delivery of olives and oil to the packaging batch of the marketed product.

The olive harvest is carried out with the aid of mechanical means and exclusively from the plant, as soon as the fruits begin their veraison, from mid-October to the entire month of December. The olives are pressed in a modern two-phase continuous cycle plant with a capacity of 40 ql/h, within a maximum time of 12 hours from harvest.

Constant control of kneading times, extraction times and processing temperatures, never above 27° C, guarantee both food safety and the quality of the finished product, characterized by a fresh and intense fruitiness, balanced on the palate with herbal and fruity hints.

The annual production, on average of 1500 quintals of extra virgin olive oil, is stored in stainless steel containers in a controlled atmosphere and temperature, methods that allow perfect and optimal preservation

of the product.