Pietro e Battista S.

Sartore oil, generations of tradition. The history of Sartore extra virgin olive oil is the history of a family: 5 generations who, for over 140 years, have been tending to their olive groves knowledgeably and passionately.

In 1881, Battista Sartore, the progenitor of this ancient family history, purchased his first olive grove in Carrabuffas, in the Agro di Alghero area. Over the years, Battista expanded the farm’s cultivation area and built his own oil press.

At the time, the city of Alghero was almost entirely contained by the Catalan-Aragonese walls. The Sartore olive mill was a stone’s throw from Torre di Porta Terra – the main entrance to the fortified city – which used to be on the outskirts of the city, but is now the center. Almost 150 years later, the Sartore Farm headquarters are still in the same location, while the warehouse and packing plant now stands where the family’s oil press was in the early 1900s. It was then that the farm expanded, incorporating part of the farm that belonged to the lawyer Mr. Fignoni, where they transferred their oil milling activities.

In the second half of the 20th century, the Sartori family business experienced a boost in productivity thanks to the vision of second half of the 20th century, the Sartori family business experienced a boost in productivity thanks to the vision of After he passed, his four children, Raffaella, Carmen, Giuseppe and Gerolamo Pietro, took on the farm.

Today, Pietro and Battista Sartore’s descendants keep the family’s ancient tradition alive with passion, dedication and knowledge, so that Alghero’s green oil can keep on shining through the ages.

The Farm and the City

Sartore Extra Virgin Olive Oil and Alghero. There is an ancient bond between the Alghero, the city of oil, and the Sartore family. It gets stronger with the passing of time: the more the city grows, the more their groves expand.

Alghero, in Sardinia, and Sartore extra virgin olive oil are one and the same – an unbreakable whole. For a long time, Alghero has been known as “the city of oil” thanks to its history and to the vision of entrepreneurial farmers like Battista and Pietro Sartore.

Today, the historical countryside of the Coral Riviera is still characterized by olive groves stretching as far as the eye can see. The Sartore farm covers different areas of the wider territory known as Agro di Alghero, such as Carrabuffas, Punta Moro, La Scaletta, Cala Bona, and Valverde. These lands all have different hydro-geological characteristics, which means they produce different, very unique oils. While parts of the land are home to ancient groves from the end of the 1800s and the beginning of the 1900s, others host younger plants from the early 2000s..

During the time when the city of Alghero was expanding, so was the farm’s olive-growing area, with modern irrigation systems gradually being installed next to centuries-old olive groves. How, since 2003, the farm’s groves have doubled in size. They now cover 80 hectares and host 18,000 olive trees. The 4 Sartore siblings are proof of how ancient tradition can work alongside innovation.

The future of Sartore extra virgin olive oil is being made in the present, with plans to increase the number of olive trees on the family’s land.

Giuseppe, Carmen, Pietro, and Raffaella Sartore

Cultivation and Production

Family tradition, innovation, and scrupulous respect for the environment are the secret behind an olive oil that tastes like home.

The Sartore farm’s approximately 18,000 plants are mainly of the Bosana cultivar,a variety native to northern Sardinia. Over the years, other varieties such as Semidana, Leccino, Moraiolo, Frantoio, and Picholinehave also been introduced. The Sartore family’s groves are partly made up of ancient, dry-grown plants from the end of the 1800s and the beginning of the 1900s, as well as younger irrigated plants.

The production of Sartore extra virgin olive oil follows precise rules that come from the family’s tradition, which have been passed down from generation to generation and respect the environment: olives are only picked when they are ready. In Alghero, this is usually between October and the beginning of the new year. Olives are then cold pressed (at a temperature of 27°C) within 24 hours. This process produces a fruity extra virgin olive oil with very low acidity levels.
Thanks to this excellent product, in 2006 the company was among the finalists for the Ercole Olivario National Prize, the most important oil competition in Italy which Sartore had entered for the first time that year. This was an initial milestone for the Sartore family, as it proved that they had done the right thing by deciding to embark on the long and winding journey that is selling a product directly. Since then, this ancient oil producer has been undergoing an expansion process that, to this day, shows no sign of slowing down.

Battista Sartore (1851-1926)

An entrepreneur from Piemonte who arrived in Sardinia in 1870. In 1881 he bought the first olive grove of what is now the Sartore Farm in the Agro di Alghero area. He was Mayor of Alghero between 1907 and 1911.

Pietro Sartore (1920-2003)

Agricultural entrepreneur with a degree in agriculture.
His love for the countryside is what led to the expansion of the farm in the second half of the 1900s.