Medium fruity "Peranzana" is a pure cultivar, not a hybrid. The olive is medium in size and the extra virgin oil produced from the Peranzana cultivar is of low acidity and very balanced taste. On the nose there is a distinct fruity scent of olive with clear herbaceous and floral notes of green tomato, grass and freshly threshed wheat. The palate is expressed with a sweet fruity flavor with balanced notes of bitterness, which is associated with a slightly spicy aftertaste with slight sensation of almond and artichoke. Thanks to the organoleptic peculiarities and the very low acidity content of the extra virgin olive oil obtained from it, we managed to obtain the coveted PDO (Protected Designation of Origin) recognition. The "Peranzana" in addition to being intended for processing and oiling, is recognized as a dual-purpose product in that it can be used as a table olive of particular value. Certifications: As artisans of the earth, Agricola De Cesare lovingly respects the times and rhythms required by the places that host the delicacies at the base of product processing, aware that every fruit, seed or inflorescence has a story to tell: the same story that also speaks of our land. The olive mill has undergone challenging and successive innovative investments. As of 2019, in fact, we can boast the realization of an artisanal crusher that features high quality and productive tools: we are talking about the Sigma 8 Series Decanter from Alfa Laval. This modern ' two-stage' technology guarantees exceptional performance in terms of extractions and is equipped with special sensors that allow constant temperature control in real time at the various stages of olive processing: washing by washing machine, crushing, gramoling, extraction by centrifugation, separation of oil from oil must, tube-to-tube exchanger. Regarding the last stage, it should be pointed out that the concentric tubes have the task of conditioning the temperature of the paste at the outlet of the crusher during the passage to the gramola. Heat exchange occurs with respect to the inlet temperature with the specific task of cooling the fluid. It should be pointed out that the crusher was built following the new policies of Industry 4.0. The term refers to industrial automation, which indicates a set of technological procedures aimed at improving working conditions, creating new business models, and increasing the quality and productivity of plants. Our products are our strength as they are always controlled, certified and guaranteed. Olive season: 2023/2024

Light fruity The Tonda di Cagliari is a cultivar present throughout Sardinia and with particular diffusion in the southern area of ​​the island. It was selected by Accademia Olearia among its productions to be one of the protagonists of the project to enhance typical Sardinian cultivars. Tonda di Cagliari is a monocultivar that combines intensity and balance, showing a strong but non-invasive character, therefore bitterness and spiciness are present with hints of fresh fruit and cooked vegetables, which remain pleasantly present on the palate. The delicacy of its fruitiness makes it suitable for delicate preparations such as medium-savoury fish, molluscs and salads. An ideal travel companion in signature cuisine, in particular we suggest pairing it with a typical dish of the Sardinian tradition such as fregula with mushrooms and wild herbs. Olive campaign: 2023/2024

Light fruity Sardegna DOP Fruttato Verde represents one of the peaks of excellence of the Accademia Olearia. It is an extra virgin olive oil that is the result of a selection of olives harvested while still completely green, combined with a cold transformation process that takes place at the same time as the harvest. The result is a product with a decisive structure with a clear olive scent, a green, fresh and pungent fruity flavour, with decisive hints of artichoke and thistle, as well as marked bitter and spicy notes that are pleasant on the palate. Its particular intensity makes it an element of prominence for the dishes of our cuisine. It goes well with game and dishes of particular intensity; using it raw enhances it. Olive campaign: 2023/2024

Medium fruity In an ancient valley in central Italy, in Castelbottaccio, a small Molise village halfway between the sea and the mountains, stands the Castelboom Collective, born in 2019 from a countercurrent thought, with a "revolutionary" desire to revive these magical inhabited places from ancient olive groves and from the majestic Morgia, a rock mountain that for centuries has fueled the creativity of the artisans. The collective is managed by the artist Danilo Boccella with the help of Aljaz Finc. The estate is spread over 10 hectares, of which 7 are planted with olive groves with the varieties Gentile di Larino, Nera Colletorto, Olivastro. Il Solare, selected by Oliocentrica, is an extra virgin olive oil, composed exclusively of the Gentile di Larino variety, enclosed in a special golden bottle packed with an elegant cylindrical carton, all to best preserve the characteristics of an extra virgin olive oil. , a strong flavor and an intoxicating scent able to embellish all your preparations, ideal to accompany the Molise cuisine dishes such as "pizz'e menes'tre", pancotto or corn pizza with vegetables Certifications: organic Olive campaign: 2023/2024