This classic Sardinian extra virgin olive oil is made from the first cold pressing of a blend of Bosana, Frantoio, Leccino, Semidana and Coratina olives. The olives are mechanically harvested from the tree from the end of November to January, then cold pressed with granite millstones, naturally decanted, filtered and bottled. It is clear golden yellow in color with a fruity aroma of ripe olives offering hints of almond and vanilla. This sweet, lightly spicy, well-balanced EVOO is packaged by San Giuliano in custom developed dark green glass bottles designed to protect the product from ultraviolet rays and oxidation.
San Giuliano stands in the enchanting city of Alghero on the island of Sardinia, surrounded by stunning olive groves that have extended for centuries along the northwest coast of the island. Alghero was founded around the XII century by the powerful Doria family of Genoa. Alghero was an important military post off the island because of its strategic position that later attracted the attention of the Spaniards. Alghero was conquered in 1354 by the Catalans who ruled the town for four centuries. For this reason, many of Alghero's inhabitants are, to this day, fluent in the old Catalan language.
Olive growing in Sardinia, and in the town of Alghero in particular, dates back between the IX and XIII centuries B.C. It is here where the Manca mill has been producing San Giuliano Oils since 1816. The Manca family vocation for olive oil production is not only the result of great experience, but also - and most importantly - obtained from a thorough knowledge of the unmatched technical skills that have made master Italian olive oil producers famous all over the world.
It is well known that the oldest and most traditional olive oil producers have obtained excellent oil from a great range of olive types and varieties. The Domenico Manca company has kept the original Italian and Sardinian olive oil processing tradition while improving these techniques. As result, olive oil selection has been awarded a significant number of national and international prizes. These recognitions are directly related to a production method defined by San Giuliano as "architecture", in reference to the expertise involved to extract a series of harmoniously-linked "structures" from the olives (aroma, colour, taste) preserving the natural benefits and qualities that last over time so that the result is as perfect as possible.