Bosana Monocultivar Birde — Extra Virgin Olive Oil

🏆 1st Place — Best Olive Oil of Sardinia (2017 & 2024)

This extra virgin olive oil won 1st place in the prestigious Best Olive Oil of Sardinia competition twice — in 2017 and again in 2024. This dual award confirms that this oil represents the absolute pinnacle of Sardinian production and maintains its exceptional quality across the years.

A single-variety extra virgin olive oil pressed exclusively from the ancient Bosana olive — one of Sardinia's rarest and most indigenous varieties. Cold-pressed at the Birde estate, this oil captures the wild, untamed character of the Sardinian landscape in every drop.

• Variety: 100% Bosana olive
• Origin: Sardinia, Italy
• Pressing: Cold-pressed, first pressing
• Flavor profile: Robust, with notes of fresh grass, green tomato, and a pleasantly bitter, peppery finish
• Acidity: Extra virgin olive oil quality (≤ 0.12%)
• Polyphenols: 479 mg/kg — exceptionally high content
• Ideal for: Drizzling over grilled vegetables, bruschetta, fresh salads, or mature cheeses

Flavor profile Notes of artichoke, thistle, and fresh almonds. A full-bodied oil with a pleasantly bitter taste and a distinct, decisive finish.

Usage Best enjoyed raw to preserve its full aromatic complexity — do not heat. Use as a finishing oil for dishes, salads, or fresh bread. Store in a cool, dark place away from direct sunlight.

Acidity — what it means and why it's so exceptional

The acidity of olive oil (expressed as free oleic acid in %) is the most important indicator of quality. It measures the degree of oxidation and degradation of fats in the oil — the lower, the fresher and higher quality the oil.

What the law says:

• Extra virgin olive oil (EVOO): maximum 0.8% acidity (according to EU regulations)
• Virgin olive oil: maximum 2.0%
• Olive oil: maximum 1.0%

Why ≤ 0.12% is so premium

• Six times below the legal limit: While the law allows up to 0.8% for extra virgin olive oil, this oil achieves only 0.12% — six times below the maximum permissible limit. This places it among the absolute top on the market.
• Proof of freshness and care: Such low acidity is only achievable with immediate processing of freshly harvested olives, careful cold pressing, and proper storage. Any delay or negligence increases acidity.
• Guarantee of taste and health: Low acidity means the oil is not oxidized, has full aromatic complexity, maximum antioxidant content, and the highest nutritional value.

Polyphenols — what they are and why they are exceptional

Polyphenols are natural antioxidants that olive oil obtains from olives. They are powerful bioactive compounds that protect cells from oxidative stress and free radicals. The higher the polyphenol content, the higher the nutritional and health value of the oil.

Why 479 mg/kg is so special

• Exceptionally high concentration: Common extra virgin olive oils contain 100–300 mg/kg. With 479 mg/kg, this oil achieves one of the highest values on the market — more than double the average.
• Natural cell protection: Polyphenols help protect the body from oxidative damage, support heart and vascular health, and reduce inflammation.
• Proof of quality: A high polyphenol content is direct evidence of freshness, quality, and careful processing of the olives — freshly harvested, quickly cold-pressed.
• Bitterness as a sign of health: The typical bitter, peppery finish of this oil is a direct manifestation of its high polyphenol content. The more bitter and peppery the oil, the more health-beneficial compounds it contains.

This oil is not just a kitchen ingredient — it is a liquid health elixir with proven nutritional benefits, combining centuries of Sardinian tradition with modern nutritional science.

Storage

To preserve maximum quality, taste, and nutritional values, store this olive oil in a cool place away from direct sunlight. Exposure to heat and light accelerates oxidation and reduces the content of polyphenols and antioxidants. The optimal storage temperature is 14–18 °C. Once opened, close tightly and consume within 2–3 months.