Olive oil, a true symbol of Mediterranean wealth, lies at the heart of our production, with a history that dates back several millennia. As early as 4,000 BC, the first signs of olive cultivation appeared in the Near East, where the olive tree was carefully grown to produce valuable oil. In ancient Egypt, olive oil was considered a sacred product, used in funeral rituals to ensure the peace of the pharaohs in the afterlife. It was also used in medicine and cosmetics, reflecting its multifunctional importance in ancient times.
Over the centuries, olive oil became prominent in ancient Greece, where it became a key element of the Olympic Games. Athletes would coat their bodies with olive oil to protect against burns and falls, while winners were honored with an olive branch and crown, symbols of victory and glory. Olive oil also played a central role in the daily life of the Greeks, used as fuel for lighting, a medicinal remedy, and as body oil.
It was during the Roman Empire that olive cultivation truly flourished. The Romans perfected olive oil production and transportation techniques, bringing it to its peak. Olive oil from Baetica in Hispania (modern-day Andalusia) gained unparalleled fame for its exceptional quality. Around 30 million jars of olive oil were exported from Hispania to Rome, the capital of the Empire, where it was prized for its culinary uses and its role in maintaining the Roman army. The containers that carried this precious oil have left visible traces still present today, notably in the Testaccio Hill in Rome, a mound formed by the accumulation of amphora fragments.
During the Middle Ages, olive oil was often referred to as “liquid gold” due to its priceless value. Its use expanded, especially among the clergy, and it became a key ingredient in soap making, textiles, and beauty treatments. Though demand sometimes fluctuated, olive oil remained a luxury product, cherished for its versatility.
The 20th century marked a pivotal turning point with a technological revolution that further enhanced the quality of olive oil. Cooperatives and olive mills emerged, facilitating the production and marketing of superior quality olive oils.
With the arrival of the 19th century and the construction of railway networks in Italy, olive cultivation experienced remarkable growth, especially in Sardinia, where our olive plantations thrive. This region, with its Mediterranean climate and rich soils, offers ideal conditions for olive cultivation. The process in our Sardinian plantations, since 2013, begins with meticulous soil preparation, followed by the careful selection of young plants. These are then planted and nurtured with care, following local traditions while incorporating modern techniques to optimize tree growth and health. Special attention is given to every step, from irrigation to pruning, to ensure an abundant and high-quality harvest.
Thus, since 2024, the olive oil produced in our plantations reflects the unique character of Sardinia, blending ancestral expertise with contemporary innovations. This meticulous work allows us to offer an exceptional olive oil that preserves the prestige and richness of this ancient product while embodying the very essence of our Sardinian terroir.
