Accademia Olearia Fruttato 100ML Sample
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This medium-intensity extra virgin olive oil is produced from Bosana and Semidana olives. It has notable aromas of olive leaf and tomato. Try pairing with leafy green salads and roasted/grilled veg.
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Extra Virgin 3.38 fl oz (100ml)
Extra virgin olive oil is the highest quality olive oil. By definition it must have some fruity flavor, zero defects, free fatty acid level below 0.8%, and be derived by cold extraction below 27°C ~ 80°F.
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Varietals: Bosana, Semidana
There are hundreds of olive tree varieties, each with its own distinct taste and aromas.
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Intensity: Medium
Intensity correlates to the amount of bitterness and/or pungency experienced when consuming an extra virgin olive oil. An olive oil with little bitterness that creates little to no sensation in the back of the throat is considered mild. A very bitter olive oil that causes a slight burning or spicy sensation in the mouth and throat is robust. We rate intensity between 5 values: Mild, Medium, Medium Robust, Robust and Extreme.
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Polyphenols (mg/kg): 479
Polyphenols are antioxidant micronutrients found in plant-based foods. The phenolic concentration in olive oil depends on variables like the variety, ripeness at harvest, extraction methods, etc. Visit our Health Benefits page to learn more.
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Acidity (%): 0.33
Acidity is one of the quality parameters set by the IOC for extra virgin olive oil. By definition extra virgin olive oil must have a free fatty acid level below 0.8%. Acidity CANNOT be detected by sensory analysis. This value is always determined by a laboratory.
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Harvest Date: Fall 2024
As a fresh food product, properly stored olive oil should be consumed within 2 years from the time of harvest for best flavor. Harvest runs from October through January in Northern Hemisphere regions, and from April through July in Southern Hemisphere regions.
Pairs Well With
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Leafy Green Salads
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Roasted/Grilled Veg
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Legumes/Pulses
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Pasta
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Grilled Fish
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White Meat
Aromas
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Olive Leaf
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Tomato
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Olives
Tasting Notes
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Olive Leaf
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Olives
This extra virgin olive oil is made from olives harvested at medium ripeness and processed using traditional methods with mechanical cold extraction. It has a clear olive aroma and a soft finish. Its balanced flavor makes it suitable for both simple and elaborate dishes. Pairs well with salads, cooked vegetables, bruschetta, pinzimonio, and fish.
Accademia Olearia
Located in Alghero, in the north-west of Sardinia, Accademia Oleria has been making exquisite extra virgin olive oils for four generations. The company cultivates over 230 hectares of olive groves, primarily of the Bosana variety. The unique marine climate and clear air of the region contribute to the quality of the olives, which are always processed within 12 hours of harvest, adhering to the highest quality standards.
Accademia Olearia
Located in Alghero, in the north-west of Sardinia, Accademia Oleria has been making exquisite extra virgin olive oils for four generations. The company cultivates over 230 hectares of olive groves, primarily of the Bosana variety. The unique marine climate and clear air of the region contribute to the quality of the olives, which are always processed within 12 hours of harvest, adhering to the highest quality standards.
