OLIVE OIL – MULTI-VARIETAL

Cold pressed – a story of Slovenian Istria

 Olive varieties in the oil

The oil contains the following olive varieties, grown in the same orchard and harvested together:

• Buga

• Leccino

• Pendolino

• Istrian Belica (approx. 5%)

• Moraiolo

• Arbequina

• Črnica

• Leccino del Corno

• Drobnica

• Grignano

• Frantoio

All varieties are harvested simultaneously and pressed together, without separation.

 Traditional uses

Such multi-varietal olive oil has traditionally been used:

• for everyday culinary use,

• in cold and warm dishes,

• for seasoning vegetables, salads, and pasta,

• as a basic household oil,

• as a base oil for herbal macerates,

• for external skin care (traditional context).

 Where and how it is used

• as an edible oil,

• for cooking, roasting, and gentle frying,

• as a base oil for herbal infusions and macerates,

• for external use in traditional skin care,

• in household use throughout the year.

 Detailed description

Our olive oil is produced from a diverse selection of olive varieties that grow together and are adapted to the Istrian climate. The olives are harvested at the same time and pressed together without separation. This method was historically common and allowed the production of a stable, balanced oil suitable for everyday use.

Due to the blend of varieties, the oil does not express strong pungency or aggressive bitterness. Instead, it is soft, rounded, and pleasant. Each variety contributes part of its character—some bring fruitiness, others stability or gentleness—resulting in a versatile oil.

Such oils were traditionally valued in households where versatility was essential, from cooking to body care. Because of its balanced profile, this olive oil is also well suited as a base for herbal macerates, as it does not overpower the aroma or character of the plants.

 Warnings

• store in a cool, dark place

• protect from light and heat

• consume within a reasonable time after opening

• natural product – seasonal variations in taste and color may occur

 Sources

International Olive Council (IOC) – multi-varietal olive oils
European olive oil traditions
Boskou, D. – Olive Oil: Chemistry and Technology
Mediterranean folk practices of olive oil production
Traditional Istrian olive-growing practices