Obìa is found in a small Sardinian town, surrounded by panoramic mountains, where every step of our extra virgin olive oil process is done the right way — carefully and entirely by our family, for five generations.
From Grove
to Table
small-batch,
superior quality
Extra virgin olive oil is a living, fresh product — its flavor and nutrients begin a slow degradation, which is why every step before that moment matters so deeply. From the grove to the mill, we move treat each step with extreme detail and care.
The Olives
Where we grow
Our groves are found on the island of Sardinia, located in the center of the Mediterranean, far from the pollution of mainland Europe.
Our town, Villacidro, is nestled in a valley, surrounded by mountains to the west. Each of our family groves are found in the countryside or the mountainous outskirts of our town.
Olive varietals
We use only native and rare Sardinian cultivars. The majority of our olive oil is made with mono-cultivar Nera di Villacidro, which produces an intensely fruity and harmonious flavor with grassy notes.
How we grow
Our groves are tended with care and respect for nature. We use only organic farming methods. Each olive tree is spaced at least eight meters apart so sunlight and fresh air can flow freely between them. Chickens wander beneath the trees, while nitrogen-rich cover crops nourish the soil, creating a living, breathing ecosystem that sustains itself year after year.
The Harvest
When we harvest
With our small family-team, we harvest our olives when they are still green, but reaching peak-ripeness to strike the right balance between intense flavor and high polyphenol content.
How we harvest
We use a combination of careful hand-picking with low-impact tools to protect the trees and preserve the olives’ quality and health.
How much we harvest
Each year, we only sell what we are able to harvest ourselves. We never blend, mix, or outsource our oil. We harvest in small batches to ensure quality and freshness.
The Milling
How we mill
We go beyond the standards of "cold-pressed" and we extract our oil using advanced centrifugation at the lowest possible temperatures within hours of harvest, This preserves the full spectrum of antioxidants, polyphenols, and delicate aromas.
Where we mill
Our olives are crushed and extracted at at a local small-batch mill equipped with cutting-edge MORI-Tem technology. We work side by side with expert millers to ensure each batch is handled with care and precision, and milled as soon as we arrive.
Plastics and Phthalates
We understand growing concerns around phthalates and plastic contamination in food products, which is why we rely on stainless steel and certified rubber tubing during milling, bottling, and storage.
We had our olive oil tested for phthalates and the results showed zero detectable levels of the most common phtalates.
Storage
Filtration
Right after extraction, our oil is filtered using 100% cellulose filter pads. This removes all milling residues that can cause fermentation or spoilage over time, resulting in a cleaner, more stable oil with a longer shelf life.
Warehouse
After bottling, labeling, and packaging in Sardinia, we work directly with a small-business in the United States to store and ship our bottles to customers. The oil is stored out of light using state-of-the-art climate control.
