We cannot speak highly enough of this olive oil: the unique pungency of the Nera di Oliena, a cultivar specific to Sardinia only, the high content of polyphenols, the flavour of mediterranean grass and herbs, the very discrete biterness and spiciness in the aftertaste, and a color so vivid you can hardly choose if it's a sunny yellow or a grassy green.
It is a superior category extra virgin olive oil (EVOO), obtained directly from olives, and solely by mechanical means, processed in less than 12 hours after being harvested in order to provide the highest levels of polyphenols and nutrients.
Very thick and veiled. Green to yellow colour.
Intenselly fruity and grassy with persistent notes of aromatic herbs
Medium bittrness, rather pleasent and prolonging but never invasive. Spicy in the beginning and in the middle, it blends nicely with other gustatory and retronasal perceptions without ever prevailing.
Great fluidity and persistence ascending in a harmonious crescendo.
You can dribble it onto any toasted whole-wheat bread. It can also awaken your senses if you use it to bend the polenta, specially the typical barley polenta from Barbagia cooked with wild fennel.
It is excellent for enhancing the taste of pasta, specially if topped with ricotta cheese, dried tomatoes or a delicious venison sauce, as well for seasoning fresh salads and vegetables.
We loved it on pasta caccio e peppe, fried artichokes, radicchio baked in the oven and served with aged balsamico and pecorino sardo
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