Olive oil, a true symbol of Mediterranean richness, is at the heart of our production, and its history dates back several millennia. As early as 4,000 BC, the first traces of its cultivation appear in the Near East, where the olive tree was carefully cultivated to produce a precious oil. In ancient Egypt, olive oil was considered a sacred product, used in funeral rituals to ensure the pharaohs' peace in the afterlife. It was also employed in pharmacy and cosmetics, testifying to its multifunctional importance from ancient times.
Over the centuries, olive oil has established itself in ancient Greece, where it became a key element of the Olympic Games. Athletes would cover their bodies with olive oil to protect themselves from burns and falls, while winners were honored with an olive branch and a crown, symbols of victory and glory. Olive oil also played a central role in the daily lives of Greeks, whether as fuel for lighting, a medical remedy, or body oil.
It was under the Roman Empire that the olive tree culture truly flourished. The Romans perfected the techniques of olive oil production and transportation, bringing it to its peak. The olive oil from Baetica, in Hispania (now Andalusia), gained an unprecedented reputation for its exceptional quality. Around 30 million jars of olive oil were exported from Hispania to Rome, the capital of the Empire, where this oil was prized for its culinary use and its role in maintaining the Roman army. The containers that transported this precious oil left visible traces still today, notably in the hill of Testaccio in Rome, a mound formed by the accumulation of amphora fragments.
During the Middle Ages, olive oil was often referred to as "liquid silver" due to its invaluable worth. Its use spread, particularly among the clergy, and it became a key ingredient in the production of soaps, textiles, and beauty treatments. Although demand occasionally fluctuated, olive oil remained a luxury product, appreciated for its versatility.
The 20th century marked a decisive turning point with a technological revolution that allowed for further improvement in the quality of olive oil. Cooperatives and oil 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 a remarkable upswing, particularly in Sardinia, where our olive tree plantations thrive. This region, thanks to its Mediterranean climate and rich soils, offers ideal conditions for olive cultivation. Our cultivation process in Sardinia, since 2013, begins with meticulous soil preparation, followed by rigorous selection of young plants. These are then planted and carefully maintained, following local traditions while integrating modern techniques to optimize tree growth and health. Particular attention is paid to every step, from irrigation to pruning, to ensure an abundant and high-quality harvest.
So, since 2024, the olive oil produced in our plantations reflects the unique character of Sardinia, combining ancestral know-how with contemporary innovations. This meticulous work enables us to offer an exceptional olive oil, which preserves the prestige and richness of this millennia-old product, while embodying the very essence of our Sardinian terroir.