Along with the vine, it is the crop that most distinguishes the territories overlooking the Mediterranean, a resource of inestimable value for the populations that have met over the centuries thanks to the trade routes of this sea and who have crossed it to sell and buy raw materials and other processed goods. We are talking about the olive tree, of course, and the very precious oil that is extracted from its fruits, a product that has always represented a great wealth for Sardinia, both for its nutritional characteristics and for the beliefs, symbols and values associated with it. A "juice" that is in reality a real liquid "gold" intended not only for the table, of which, since the most distant times, there are countless declinations of use in the medical, herbal and phytocosmetic fields.
Culture and landscape
On “La tavola dei Sardi”, the series with which the Ilisso publishing house has been telling the story of the island’s food tradition all summer, the only thing missing was the “king” of condiments, the most renowned vegetable fat, recommended by contemporary dietetic science. Olio in Sardegna, in conjunction with L’Unione Sarda until August 30, finally tells the story and celebrates it with the honors bestowed upon a long-awaited guest, in the awareness of how the regional food and wine culture would not be complete without it, and of how much history and beauty the green landscapes of our territory owe to its unmistakable tree.
