Olive oils
When we talk about Italian olive oil, we must include Sardinia! Bosana, Semidana, Nera d'Oliena, Tonda di Cagliari, Pizz'e Carroga, Olio Longa, Cariasina, Sivigliana da olio, Sardinia is a land of millennial olives ...
Traces of oil extraction from olives have been found in Sardinia which have been dated to several thousand years. There are no less than TEN varieties listed and as many sub-varieties. The most common are LA BOSANA, LA SEMIDANA, and LA NERA D'OLIENA.
Each variety has its own characteristics, which makes them unique but also complementary when we practice blends - blend in English - between them. Stemming from the various civilizations and influences which have crossed Sardinia for centuries, these varieties constitute a unique genetic heritage.
The appellation of Italian Extra Virgin Oil meets very strict specifications, but the Sardinian DOP-Denominazione di Origine Protetta-is even more restrictive with an acidity lower than 0.8% of free oleic acid per 100 g of oil, against 0.5% for sardegna DOP. The Peroxide number must not exceed 20% for Extra virgin, 15% for DOP, this is what guarantees an oil well preserved without oxidation.
Regarding polyphenols, extra virgin has no prerequisites, but the DOP sets a rate of at least 100Mg / Liter.
Bosana is one of the richest strains on this point and is around 400mg / liter on average.
The "panel test" allows an oil to be rated. 6 is the minimum score for obtaining the designation Extra Virgin.