The story
Accademia Olearia in Alghero isn't a restaurant—it's a family-run producer of DOP Sardegna extra virgin olive oil and Vermentino wine, recently named Winery of the Year 2023 by Gambero Rosso's Oil Guide. Antonello Fois leads the project his father started, honoring Sardinian territory. Their oil, primarily from the bosana olive, delivers a distinct artichoke aftertaste and spiciness, while the Vermentino, as Gambero Rosso describes, smells "of Alghero." The family continues expanding, planting 10,000 new autoctone trees.
Gambero Rosso’s host tasted the new harvest on bread, noting how the oil pairs beautifully with local dishes like lamb with cherries and focaccine with tomato and pecorino stracchino. The vineyard, planted in 2006, now yields high-quality grapes. These products—the DOP olive oil and Vermentino di Alghero—are now exported to 30 countries, but they remain deeply rooted in the Fois family’s commitment to the land.
Synthesised by AI from every creator’s review. First reviewed 2022.
Most-loved dishes
AI summary of what 7 dish mentions say about the food
Reviewers at Accademia Olearia rave about the Vermentino di Alghero as a standout, pairing perfectly with the kitchen’s refined Sardinian soul. The overall vibe is one of warm, rustic elegance, where every dish feels both thoughtful and deeply comforting.
“The Vermentino di Alghero is a wine that smells of Alghero, born from a vineyard planted by Antonello's father in 2006. Now it produces high-quality fruit, and for me it's the perfect complement to the local dishes.”
What creators say
2 creators have covered Accademia Olearia. Most active: Gambero Rosso
- Gambero RossoLoved
LA MIA SARDEGNA 3: GIUSEPPE CARRUS INCONTRA ANTONELLO FOIS DI ACCADEMIA OLEARIA · @ 0:22
Accademia Olearia in Alghero is a producer of DOP Sardegna extra virgin olive oil and Vermentino wine, named Winery of the Year 2023 by Gambero Rosso's Oil Guide. The Fois family, led by Antonello, carries forward a project to showcase Sardinian territory, with oil mainly from the bosana olive with artichoke aftertaste and spiciness, and a Vermentino that smells of Alghero. The vineyard was planted by his father in 2006 and now yields high-quality grapes.
Dishes mentioned
Olio Extravergine di Oliva DOP Sardegna
The DOP Sardegna oil, mostly bosana, has an aftertaste of artichoke and a pleasant spiciness that makes it exceptional. It's one of the most appreciated products from Accademia Olearia, and the connection to the Alghero territory is very strong.
Vermentino di Alghero
The Vermentino di Alghero is a wine that smells of Alghero, born from a vineyard planted by Antonello's father in 2006. Now it produces high-quality fruit, and for me it's the perfect complement to the local dishes.
- Gambero RossoLoved
LA MIA SARDEGNA: Giuseppe Carrus e Accademia Olearia · @ 1:06
Accademia Olearia is a family-run Sardinian olive oil producer that crafts extra virgin olive oil with native cultivars. They are expanding their groves by planting 10,000 new trees of autoctone varieties, continuing the legacy of their father. The oil, a Sardegna DOP, is distributed to 30 countries worldwide. The host tastes the new harvest on bread and enjoys a meal prepared with local ingredients, including lamb, bread, and salad, all paired with the oil.
Dishes mentioned
Olio Extravergine di Oliva Sardegna DOP
I dip a piece of bread into the new harvest olive oil. It's excellent, absolutely yes.
Lombetto di Pecora con Ciliegie
We cook the lamb leg on the barbecue, salting it well and roasting it like in the old days. The cooking is perfect. It's a lamb chop with cherries, with a light smoked touch that enhances the herbs. I used rosemary and sage.
Focaccine con Pomodoro e Stracchino di Pecora
We have focaccine topped with tomato and sheep's milk stracchino. Simple and tasty.
Pane con Pomodorini e Stracchino di Pecora
I made a bread with fresh cherry tomatoes and a sheep's milk stracchino. The bread is made with remilled durum wheat semolina from Sardinian mills. The combination is fresh and creamy.
Insalata di Mandorle e Ciliegie
I make a small salad with almonds and cherries, using Sardinian almonds and some pitted cherries. It's fresh and slightly sweet.
