Sardinian Olives in Oil – Campus
The production of olives in oil by Campus Conserve has its roots in the tradition of Decimoputzu, where care for olive trees has been an integral part of the family identity since 1985. This specialty is not simply a preserve, but the result of a short supply chain that places respect for the rhythms of nature at its heart.
The secret behind Campus quality lies in the processing of fresh olives: the olives are harvested at the right stage of color maturity and immediately sent for processing. This process preserves their firm and juicy flesh, preventing the fruit from becoming soft or losing its original organoleptic characteristics. Manual selection ensures that only whole, flawless and uniformly sized fruits make it into the jar.
The marination follows a recipe using exclusively lemon juice and white wine vinegar as natural balancing agents. The addition of local spices and aromatic herbs gives the olives an intense fragrance that evokes the scents of the Sardinian land. The preserving liquid, made with 100% Italian extra virgin olive oil, not only preserves the product but also enhances its aromatic nuances, creating a perfect combination between the fruit and its natural dressing.
Versatile and indispensable in Mediterranean cuisine, Campus Sardinian olives are the stars of every traditional appetizer, pairing beautifully with aged cheeses and artisanal cured meats. They are also excellent as an ingredient for enriching sauces, focaccia or fish dishes, where their firm texture adds a distinctive touch of character. Each jar is a tribute to authentic Sardinia, crafted with the expertise of those who have made artisanal food production a true life mission.
