The Foddi oil mill is located in the south-west of Sardinia in the territory of Gonnosfanadiga where flat countryside blends with the hills at the foot of the Linas mountain massif. Our company is constantly engaged in the enhancement of this territory through the conservation of the local cultivar, the Gonnos Black Olive, which produces an Extra Virgin Olive Oil representative of the identity of the territory and its typicality.
We have been olive pressers for three generations and growers since ever, with the passion and sacrifice that only those who work the land know, we produce Extra Virgin Olive Oil using these endemic varieties, combining the experience of ancient methods with modern technology. Finds of rudimentary oil mills in Gonnosfanadiga testify how much the olive growing is an ancient tradition in this territory.
Our production process is strictly controlled in all stages of processing from the choice of olives, to cold pressing, storage and final bottling. A continuous monitoring of all the sensitive parameters allows us to obtain an Extra Virgin Olive Oil of superior category, with a low acidity and a characteristic scent of freshly mown grass, artichoke and thistle, with bitterness and spicy in the right balance.
Foddi extra virgin olive oil, besides being a 100% Italian oil, is produced by adopting the model of circular economy, the conservation and enhancement of local cultivars, eco-compatibility and sustainability by exploiting all by-products, without waste production.
In addition, the bottling and packaging takes place in our plant using sustainable packaging in respect of nature and the environment.
In these photos you can see the territory of Gonnosfanadiga located at the foot of the massif of Mount Linas, in the south-west of Sardinia. The Foddi’s oil mill is constantly engaged in the valorization of this territory through the conservation of the local cultivar, the “Nera di Gonnos” olive, combining the experience of ancient methods with modern technologies.
The production process is strictly controlled at all stages of processing from the choice of olives to cold pressing to storage, in fact the olives are stored in ventilated boxes to avoid crushing of the drupes and to reduce fermentation and oxidative phenomena.
The final bottling takes place only after having analyzed the chemical and sensory parameters that allow to classify the final product in extra virgin olive oil of superior category.
Our product in addition to being a 100% Italian oil is produced adopting the model of circular economy, valorizing all by-products, without waste production. See photo: olive kernel that is recovered from pomace, from its combustion is obtained thermal energy.