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Italy and Olio Sasa: the excellence of authentic olive oil

Italy is a world reference for quality olive oil. In Sardinia, Olio Sasa perpetuates this tradition with an extra-virgin organic oil, combining respect for the terroir and artisanal know-how. Every drop reflects the authenticity of a unique product, a symbol of Mediterranean heritage.
Olio-Sasa---Italie-Sardaigne

Olive oil is much more than a simple ingredient in Italy: it’s a veritable art of living, rooted in centuries of tradition. The world’s third-largest producer, Italy stands out for the diversity of its terroirs and the exceptional quality of its oils. In Sardinia, Olio Sasa embodies this excellence through an extra-virgin organic oil, the fruit of artisanal know-how that respects nature. Discover how Italy continues to make its mark on the olive sector with its authenticity and passion.

Italy, land of a rich olive-growing tradition

As the world’s third largest producer, behind Spain and Greece, Italy stands out for the diversity of its terroirs and age-old practices. Each region develops an oil with unique characteristics, the fruit of a deep-rooted cultural heritage. For Italians, olive oil is much more than just a food: it’s a true symbol of identity. This multiplicity of flavors gives it a place of choice on the international scene. Italy’s reputation is built on this authenticity and aromatic richness.

Quality and craftsmanship at the heart of production

Italy relies on respectful processes, favoring limited harvests and cold extraction to preserve organoleptic qualities. Numerous protected designations of origin ensure traceability and guarantee high standards. This artisanal model values the attention paid to every stage, from field to bottle. It’s this exacting approach that has won over connoisseurs and inspired Olio Sasa. The finesse and balance of Italian oils are the fruit of meticulous, passionate work.

Olio Sasa, the expression of a preserved terroir

Based in Sardinia, Olio Sasa produces an organic oil that draws its strength from respect for the natural environment and local traditions. Hand-picked olives and the mastery of ancestral techniques ensure impeccable quality. Each production reflects the richness of the Mediterranean soils and the commitment of the craftsmen. This oil is distinguished by its purity and aromatic intensity, offering a true immersion in the taste of the land. Olio Sasa is the promise of an authentic and committed experience.

An Italian oil in its own right

While Spain dominates in terms of volume, Italy stands out for its know-how and quest for quality. Olio Sasa embodies this philosophy, offering an organic oil that celebrates nature and simplicity. More than a product, it’s an invitation to reconnect with an age-old tradition, rich in meaning and flavor. Each drop bears witness to the attention paid to the land and to people. A unique oil, faithful to the Italian spirit and heritage.

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Oleotourism at the heart of olive groves and know-how

12 August 2025

Far from traditional tourist circuits, olive tourism offers a different kind of discovery: a slow, human journey, deeply rooted in the land and local know-how. This experiential form of tourism brings us into direct contact with olive oil producers, enabling us to observe their work and understand the challenges of sustainable agriculture. Immerse yourself in the heart of the olive groves Walking among the olive trees, smelling the leaves, observing the pruning and harvesting of the fruit, opens up a world where every detail counts. The harvest season, often in autumn, is the perfect time to experience this immersion. It’s a chance to discover local olive varieties, the rhythms of nature and, above all, the intimate bond between man and tree. Much more than a simple show, it’s a transmission of ancestral know-how. Understanding the oil-making process Oil tourism doesn’t stop at the fields. It often includes a visit to the mills where the olives are transformed into oil. This is the perfect opportunity to grasp the subtleties of cold pressing, the technical choices that guarantee quality, and the differences between oils. Tasting, at the heart of this experience, reveals the aromas and richness of the product, often unknown to the general public. A friendly, sensory experience Beyond the technical aspects, olive tourism offers a time for sharing and conviviality. With friends or in small groups, visitors enjoy simple moments: an aperitif in the shade of the olive trees, exchanges about local culture and authentic flavors. These moments slow down the pace, reconnecting visitors with nature and the people who work it. Oleotourism, a return to our roots Discovering olive oil through oleotourism means giving new meaning to an everyday product. It means understanding that each bottle tells a story of passion, respect for the land and tradition. This kind of tourism invites you to take your time, to savour, and to immerse yourself in a thousand-year-old culture that’s still very much alive.

crumble aux pistaches dans une assiette

Crumble revisited with olive oil, apricots, rosemary & pistachios

15 July 2025

Ingredients – 500 g ripe apricots, pitted and quartered– 2 tablespoons extra-virgin olive oil (aromatic, fruity taste)– 1 teaspoon honey (optional, to enhance the apricots)– One or two sprigs fresh rosemary, leaves removed– 125 g T65 or T55 flour– 75 g almond powder– 60 g shelled pistachios, coarsely crushed– 100 g sugar (or vanilla sugar mix)– 125 g soft butter, cold, diced– Pinch of salt Preparation 1. Prepare the fruity base Preheat oven to 180°C. In a bowl, gently combine the apricots, olive oil, honey (if using) and half the rosemary. Leave to marinate for a few minutes to infuse the flavors. 2. To make the crumble In a separate bowl, mix the flour, almond powder, sugar and a pinch of salt. Add the cold butter and work with your fingertips until you obtain a sandy texture, with a few chunks for crunchiness. Add the crushed pistachios and the rest of the rosemary for a gourmet, fragrant touch. 3. Assembly and cooking Pour the apricots into a gratin dish (or individual ramekins). Crumble the crumble mixture evenly over the apricots. Bake for 20-25 minutes, until the top is golden and crisp. Remove from oven and allow to cool for 5 minutes before serving. Taste !

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