|Extraction Method||Continuous – Cold Extracted|
|Tasted on||Jan 2021|
Also read The Producer’s Reserve Sardegna PDO – Accademia Olearia review.
EVOO – Food pairing advice: Bosana
Which came first, the EVO oil or the dishes to combine it to? Is it the olive oil which influences the food culture of a territory, or do the recipes shape the olive oil taste? As it is for wine, it is marvellous to see how an EVO oil always pairs perfectly with the food of its region. In monocultivar Bosana EVO oil by Accademia Olearia we can find not only the typical aromas of the Sardinian territory and that of the coasts of our Italian peninsula (aromatic herbs, spices, fruit, citrus fruits and green vegetables), but also a natural inclination to go with pasta, pizza and cheese, preparations typical of the Mediterranean diet. That said, we still do not know which came first, the extra virgin olive oil or the food, but either way we thank the Fois family who, from the beautiful city of Alghero, have allowed us to season our favorite dishes with their EVO oil for four generations now, and to remain enthusiastic about it at every bite! Bosana by Accademia Olearia is the right extra virgin olive oil to bring a bit of Sardinia to the table, to add a twist of Mediterranean flavours to your recipes!
Appearance & Visual Analysis
Bosana EVO oil appears bright lime green in colour.
Scents & Olfactory analysis
At the olfactory analysis, Bosana EVO oil by Accademia Olearia is intensely fruity; the high quality of the olive oil – expressed in a complex mix of aromas which ranges from the vegetable family to that of fruit, with a beautifully spicy aftertaste – is immediately perceived.
In Bosana EVOO, we find clear vegetable aromas of artichoke, thistle, asparagus, lettuce, green tomato, cut grass and bitter almond, as well as very pleasant notes of aromatic herbs (i.e. oregano and sage) and a delicate hint of broom; we then get surprised by pear, pink grapefruit and mandarin aromas, to end on a spicy mix of green and pink pepper, and a light sprinkling of nutmeg.
Tasting: Aromas & Flavours
On the palate, Bosana EVO oil by Accademia Olearia shows excellent consistency between the aromas perceived on the nose and those found in the taste. Indeed, the vegetable element returns with green olives, celery, broad beans and lettuce, followed by white pepper spiciness and a bouquet of Mediterranean herbs (thyme and sage above all others); we can also perceive again fruity aromas of green apple and dried fruit (i.e. bitter almond, walnut, pine nut).
The bitter and pungent sensations are decidedly elegant, balanced, and of medium intensity.
We love it with…
Bosana EVO oil by Accademia Olearia surprises us with its intense and multi-scented fruitiness; thanks to that and to its strong yet balanced bitterness and pungency, it pairs with many preparations… but it makes (tomato-based, in particular) pasta and pizza truly special!
Excellent on fresh and semi-hard cheese, Bosana EVOO tastes sublime on fior di latte mozzarella and fresh ricotta, thanks to the aromatic and fruity notes which give each bite a different twist.
Pair Bosana EVO oil with pasta, both meat and vegetable-based: it is delicious on pasta alla norma, pumpkin tortelli, Piedmontese tajarin, strangolapreti, pappardelle with wild boar ragu, and malloreddus alla campidanese (sausage and Sardinian pecorino cheese sauce).
In our opinion, the pairing between Bosana by Accademia Olearia and pizza is a match made in heaven: try it on vegetable pizza (with courgettes, courgette flowers, pumpkin, porcino mushrooms and taleggio, and many more) and meat-based pizza (salsiccia, Prosciutto di Parma, and Lardo di Colonnata), or even on focaccia.
The farm consists of more than 200 hectares of land with over 25.000 olive trees, with the predominant cultivar being the Bosana variety; for their EVOOs, the Fois enrich the characteristic notes and quality of their olive oils by selecting other native and national cultivars to add to the Bosana.
The harvest of the olives is carried out by mechanical means, with the fruits being picked up directly from the trees, and just before the moment of full maturation. The harvesting takes place from mid-October to the end of December. The olives are pressed in a modern plant which works at a continuous cycle, and the product is grinded within 12 hours from the harvesting. With all their love and care for the olive trees, the constant control of temperature (which goes never higher than 27° C) during the pressing , the precise timing of extraction, and the highest possible standard of FOOD SAFETY and HACCP (Hazard Analysis and Critical Control Points) applied to the procedure, the Fois family guarantees the high quality of their extra virgin olive oils, characterized by an intense fruity freshness balanced by aromas of different fruits and vegetables.
Accademia Olearia srl
Località Ungias – Galantè
07041 Alghero (SS)
Sardinia – Italy
Accademia Olearia Website
Terroir & Region
Going to Sardinia, you will be fascinated by the wide presence of millenials olive trees located in the red soils of the inner part of the island, as well as near the coastline. The main cultivar is the Bosana.
Discover other regions.
Cultivar / Olive Variety
The Sardinian cultivar of Bosana is one of the most cultivated varieties across the whole island, but it can be especially found in the central-northern area of the island, around Sassari and in the surroundings of Oristano. Bosana is also used as table olive, but it is in the Sardinia PDO that expresses its best qualities, its elegant and characteristic notes of bitterness and pungency. Discover more.