Method of Production
Olive oil is obtained from the finest olive fruits that ripen in the sun. Sea air only adds to a special flavour. Trees are sprayed with biological agents once or twice a year, if there’s a risk of olive fly. Otherwise only natural methods of cultivation such as pruning are used in order to protect the oil from pesticides, synthetic fertilizers or other harmful substances.
The picking of our olives is carried out by hand in order to prevent any mechanical damage, enzymatic hydrolysis or oxidation. Olives are transferred to olive mills within a period of 24 to a maximum of 48 hours after the picking. In the mills, oil is extracted at temperatures below 27 degrees Celsius to preserve active ingredients that increase oil’s stability and are beneficial to the organism. Fruits are harvested at optimum ripeness in order to obtain the best olive oil. 100 kilograms of olives yield 15 litres of oil which is an additional guarantee that the olives are not harvested too late or inadequately fed. Otherwise, the amount could be doubled, but olive oil would be of inferior quality. We store our oil in a dark area to protect it from UV rays, in a place where the temperature remains constant, in an environment that prevents oxidation.
We decided to offer our customers the best Slovenian Extra Virgin Olive Oil.
Olive oil consists of a carefully selected blend of different varieties of olives, which allows an optimal balance of taste and aroma. The varieties are dominated by indigenous Istrian white (Istrska belica), which gives a special flavour note due to its distinctive robust taste, spiciness and bitterness.
Although manual procedures are more expensive and demanding they give the best olive oil which provides a full and strong flavour and retains a high content of antioxidants and biophenols. The latter are important because they prevent the aging processes in both the oil and in the human body.