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The day begins before sunrise in Northern Sardinia. The air is cool, carrying the scent of the sea. Bosana and Semidana olives, still glistening from the night air, are gathered by hand. By afternoon, they’ve been cold-pressed, locking in their fresh, vivid character. The result is a polyphenol rich olive oil with a golden hue and gentle green shimmer.
Its aroma is alive with herbs, artichoke, celery, and the tang of unripe tomato. The taste is bold yet balanced—peppery at first, then smooth, with a quiet bitterness that lingers just long enough to be noticed. This is Sardinia in a bottle.
Drizzle over grilled fish or charred vegetables. Swirl into soups before serving. Pair with warm bread and let the EVOO speak for itself.
San Giuliano has been pressing olive oil in Alghero for over a century. What began as a family tradition has grown into a legacy of Sardinian excellence. The same groves that once sustained the village now produce oils enjoyed worldwide—crafted with the same respect for the land and the same devotion to flavor.