Discover the family roots, harvest, milling process and character of Sandalia’s Bosana and Semidana extra virgin olive oils.
Sandalia was created in San Sperate from family olive-growing roots. Its approach combines the shared tradition of the harvest with precise milling, protected storage and bottling only when an order is received.
Sandalia harvests as the olives begin to change colour, when freshness and aromatic character can still be protected. The fruit is gathered carefully, kept ventilated and taken for milling within 12 hours. Cleaning, leaf removal and washing happen before crushing so the process starts with sound, fresh olives.
Each cultivar is milled with its own extraction settings. The process stays below 25°C, then the oil is filtered and transferred to stainless-steel tanks under nitrogen to limit oxygen contact. Sandalia keeps the storage rooms cool and bottles to order, helping preserve flavour, aroma and stability.
Bosana is Sandalia’s more forceful monocultivar. Expect an intense green fruitiness with impressions of tomato, artichoke, freshly cut grass and aromatic herbs. Bitterness and pepperiness are persistent, making it a natural match for red meat, legume soups, bruschetta, salads and raw finishing.
Semidana has a moderately intense profile. Its character combines fresh-cut grass, green tomato, fresh olive and light floral notes, with measured bitterness and pepperiness. That balance makes it useful across medium and fuller dishes without overwhelming the food.
The final collection brings the two native cultivars together with Sandalia’s balanced Bosema blend and gift formats. The result is not a generic range, but a clear expression of southern Sardinia, its olive-growing culture and a producer focused on careful handling from grove to bottle.