Olive oil and olives

Olive cultivation began six thousand years ago on the eastern banks of the Mediterranean: from Syria it reached Egypt and later Crete, which soon became a major centre for the export of both olive wood and olive oil. Since that time, extra-virgin olive oil has been a key ingredient in the food culture of the Mediterranean peoples. Sardinia can boast large scale production of excellent Extra-virgin Olive Oils, always clearly recognisable for their excellent grass scents.

Smeralda proposes Extra-virgin Olive Oil in 250 and 500 ml bottles, and tasty Olives preserved in brine in accordance with the best Sardinian traditions, packaged in tubs and trays.