From Sardinia to the world
Exceptional Extra Virgin Olive Oils
Our entire catalog is available on the Ilanga Nature sales platform. Purchases will therefore be directed to the platform.
Sant'Antonio di Gallura, Sardaigne
The number on the bottle represents the intensity on the plate.
Three organic extra virgin olive oils, made from the same olive trees and the same cold-pressing process. What changes is the harvest date — and therefore the pepperiness. Choose yours.
44
Mild
Fresh almond and green apple. For fish, raw vegetables, and pastries.
66
Fruity
Green tomato and freshly cut grass. An everyday oil, perfect for everything.
77
Peppery
Black pepper and arugula. For meats, legumes, and pecorino.
Choose your intensity
Each profile is available in three sizes. Prices and availability are those of the Ilanga Nature store.
44 · Mild
Picked early in the season, when the olive is still light in color. The oil retains the fresh olive aroma without the bitterness that develops later. It’s the one you pour without a second thought over a salad or into cake batter.
At the table
White fish, raw vegetables, mayonnaise, cakes and biscuits, fresh cheese
Sizes
66 · Fruity
The perfectly balanced blend, by far the best-selling. Frantoio brings notes of cut grass and hazelnut, while Leccino rounds it all out. If you could keep only one bottle in your kitchen, this would be the one.
At the table
Pasta, grilled vegetables, burrata, minestrone, carpaccio
Size
77 · Peppery
The richest in polyphenols, and you can taste it: the peppery sensation arrives at the back of the throat two seconds after tasting. It’s a sign of freshness, not a flaw. Use it raw, at the end of cooking.
At the table
Red meats, legumes, toasted bread, pecorino, winter soups
Formats
In one day
From Tree to Bottle
Step 1
Harvesting
Gentle mechanical harvesting using vibrating combs, grove by grove, at carefully selected ripeness.
Step 2
Cold Pressing
Extraction below 27°C at the estate’s own mill. No additives, no heat.
Step 3
Decantation
Resting in stainless steel tanks under nitrogen, allowing particles to separate naturally without forced filtration.
Step 4
Bottling
Tinted glass bottles or opaque tap pouches to protect the oil from light and oxygen.
On the Granite of Gallura
Campu di Idda,
Northeastern Sardinia is a land of pale rock, Mediterranean scrub and wind. Its soils are shallow and well-drained — challenging for many crops, but ideal for olive trees, which yield less while concentrating their flavours.
Società Agricola SASA has been managing the estate organically since 2013: no irrigation, permanent ground cover between the rows, and an on-site mill to avoid transporting the olives.
2013
100 %
Certified Organic
< 12 h
From Harvest to Pressing
