Su Molinu Oleificio Olive Oil - ITALY

  • Extra virgin olive oil, hand picked and pressed within 24 hours
  • An incredibly light olive oil with a buttery, brioche flavour
  • A unique authentic vintage: the meeting of typical Apulian and Sardinian olives
Special Price €18.55 Regular Price €26.50
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EAN code:
500 ml

The olive tree at the foot of the Sardinian mountain​

Su Molinu Oleificio extra virgin olive oil is carefully produced at the foot of the mountains in central Sardinia. The Mediterranean climate and the green scrubland give the olives their unique and inimitable aroma. The combination of two olive varieties, Coratina from Puglia and Pibireddu from Sardinia, gives this oil a captivating character! This incredibly light olive oil is reminiscent of the buttery, brioche taste of the baking world and the invigorating herbal teas. 

Taste profile: Floral
Notes of: Fresh Butter, Garrigue, Brioche, Yeast, Infusion Of Aromatic Herbs
Olives: Coratina 70%​ Pibireddu 15%​ Tonda di Cagliari 15%
Region/Country: Italy
Harvest date: 1 Dec 2021
Producer: Giuseppe Angelo Zedda

Red mullet or Sole, Osso Buco, fricasseed vegetables with bacon, strawberry-basil pie and olive oil custard​

Name: Extra Virgin Olive Oil Su Molinu Oleificio

Net quantity : 500ml

Origin: Product of Italy

Ingredient List : Olives: Coratina 70%​  Pibireddu 15%​  Tonda di Cagliari 15%

Storage conditions: Keep in a cool & dark place


Giuseppe grew up under the olive trees accompanying his grandfather during the olive harvest. His grandfather passed on to him his passion and values for the land. Today the Su Molinu Oleificio estate covers more than 20 hectares. The 6,000 trees present, aged from 30 to 100 years, are treated with respect and tradition. Indeed, the protection of the environment, the total commitment and the traceability guarantee the excellence of the work of this passionate producer.  ​

Dive into this oil:

Polyphenol level: 665 mg/kg

Acidity level: 0.18

Peroxide level: 2 mek02/kg

To learn more about the physico-chemical analysis of our olive oils, go to the dedicated blog post.