Mono-Cultivar
Obìa is made from a single type of olive called "Nera di Villacidro." This unique cultivar is famous in the premium international olive oil competitions—as it continuously wins awards for being a flavorful, yet balanced cultivar.
Single-Estate
Each bottle of Obìa olive oil is produced from a single family-owned or rented estate. You can learn about each of our individual groves here: Our Groves
Organic Farming
Although we are not yet certified organic we only utilise organic approved farming methods and treatments, such as: natural manure, companion planting, and copper oil.
Early Harvest
We pick our olives just before they are fully ripe. This results less olive oil—but produces an oil that is higher in quality, lower in acidity, with a more fragrant and powerful flavor.
State-of-the-Art Milling
We press our olives within hours of harvest at a local mill with the most advanced machinery available. Thanks to this machinery—our olive oil is not exposed to oxygen during the extraction process like many traditional mills.
Bottled to Perfection
We chose the highest quality dark glass bottles and fully opaque metal BPA-free canisters for our olive oil, as well as a box for storage and transport, which ensures minimal exposure to light. The cap is certified non-tamper—a requirement in the European Union.
It was an honor, not only to be selected by Leone D'oro's top olive oils in the world, but to have been chosen as one of the International Best 8 Small-Producers. Leone D'Oro is a highly-selective international olive oil competition based in Lake Garda, Italy run by certified Olive Oil expert, Maria Paola Gabusi.
Flos Olei is an annual guide of the top 500 olive oil producers in the world. This guide is unanimously considered to be the most important publication in the sector worldwide. We are very proud to have been selected as one of the top 500 olive farms in the world and have been published in Flos Olei's 2025 guide.
The NYIOOC World Olive Oil Competition is the biggest olive oil competition in the world. Its yearly list of winners is the definitive guide to the world’s top olive oils and the producers who make them. We received a Gold Award, the highest medal available.
Professional sensory analysis of olive oil is a systematic process used to evaluate the quality, flavor, and aroma of the oil.
Flavor Profile
Fruity: Indicates a fresh and
high-quality oil.
Bitter: A desirable characteristic, especially in high-quality oils.
Peppery: A peppery sensation that is often associated with fresh olives.
Tasting Notes
Notes of grass, tomato leaf, artichoke, and aromatic herbs
Balanced & Complex
Obìa olive oil has a highly balanced flavor profile with a range of complex notes that harmonize well together.
Extremely Low Acidity
With a a lab result of 0.10% Free Fatty Acids you can rest assured that Obìa Olive Oil is of excellent quality. A low acidity reflects careful harvesting and processing, contributing to the oil's freshness, taste, and shelf stability.
Very Low Peroxides
A low peroxide level indicates that the oil is fresh, and has undergone minimal oxidation, and is likely to retain its flavor, aroma, and health benefits. It also suggests proper handling and storage conditions during production.
Rich in Polyphenols
With 500 mg/kg polyphenols in our olive oil, you can expect high quality and numerous health benefits. This level reflects not only the oil's antioxidant capacity but also indicates a rich flavor profile.
