Sassari · Northwest

Frantoio Bosana

The Serra mill · Bosana groves

Bosana is Sardinia’s olive: hardy, wind-trained, slightly bitter. At the Serra mill the fruit is pressed within hours of picking, so the oil keeps its grass and almond and a pepper that blooms at the back of the throat. This is not a mild dressing oil. It is meant for pane carasau, for fish, for a heel of pecorino.

How it is made

1. 01Hand-harvest of green Bosana fruit
2. 02Mill within the day
3. 03Cold extraction, unfiltered
4. 04Rested in stainless before bottling