Istrian Olive Oil tradition - Olives have been cultivated in Istria for more than 2000 years and are one of the most important factors in its economic development. Istrian olive oil is made using local olive sorts: Istarska Belica, Buža, Karbonaca, Črnica, Žižolera, Rošinjola, Puntoža, Leccino, Frantoio, Moraiolo, Pendolino and Picholine varieties.
Book a guided olive oil tasting and treat yourself to a gourmet experience
A guided Olive Oil tasting is a gourmet experience during which you will learn how to properly taste olive oil, which particular aromas and tastes to look for, how to recognize a top quality extra virgin olive oil and differentiate it from industrially produced oils. You will have the opportunity to taste a selection of oils of different tastes and aromas form the olive groves in Vrsar area.
The production of olive oil in Istria starts with harvesting the olives in the period from early October till late November. After the harvest, olives have to be taken to the oil mill where the fruit is mechanically pressed (originally by means of large granite stones - nowadays by means of metal crushes) and then the oil extracting begins. Olive oils obtained from the first mechanical pressing without further treatment are called virgin oils, and their quality depends on the state of the fruit.
Ten kilograms of olives are usually needed to produce one litre of olive oil.
Olive oil production on the slopes of the Lim Bay
