Vacation on the Plate: Istrian Olive Oil

For thousands of years, olive trees have provided us with food, wood, and oil. Whether by the Greeks or by the Romans, Olives and olive oil were already revered in ancient times. Archeologists have also found 10,000-year-old olive stones in Israel and the Caucasus. In Greek mythology, the olive tree was once chosen for mankind by none other than the goddess Athena herself. Ancient Olympic wrestlers were rubbed with olive oil, and the winners were given a crown made of olive branches. It was also an olive branch that a dove returned to Noah's Ark with after the flood in the book of Genesis. To this day, a dove with an olive branch represents peace to many people.

Istrian olive oil: An award winner with a long tradition

Olive oil was present in Istria at least 2000 years ago. The peninsula, with its sunny but not too hot summers and mild winters, offers optimal conditions for olive trees. The trees grow in pesticide-free soil and are a symbol of health and long life. First-class extra virgin olive oil is produced here. Hand-picked and hand-selected, it has been among the world's best for years. Each year, culinary experts at Flos Olei taste thousands of oil samples from 5 continents and select only 500 winners. This year, 66 of these prestigious awards went to Istria.

You can find the selection here.

Olive oil as a panacea

Our skin and eyesight are regenerated with the help of olive oil’s abundant beta-carotene and retinol. Its polyphenols scavenge free radicals. The surplus of unsaturated fatty acids in olive oil help strengthen our heart and improve our cholesterol levels. On top of that, olive oil is full of calcium, which strengthens our bones.

The color of olives depends on their degree of ripeness. Green olives contain more calcium and magnesium and are often preferred in terms of taste. Therefore, green olives are predominantly used for the production of olive oil. Black olives are richer in fat, however, they must be inspected to ensure that they are actually ripe fruit instead of merely dyed black.

The production method is also crucial: the more natural it is, the stronger the health benefit of the small, phenomenal fruit. To achieve this, the olives are picked by hand, freed of twigs, leaves, and stems, then washed. The stones/pits are removed to preserve the antioxidants and to extend the shelf life. After mixing the olives for an hour, the oil is pressed out or centrifuged.

Use of olive oil in the kitchen

Cold-pressed olive oil can be heated up to 130-180 degrees Celsius and used for frying. Refined olive oil has a smoke point of only 210 degrees Celsius (similar to sunflower oil) and is also suitable for frying. Additionally, the proportion of saturated and unsaturated fatty acids must be considered: the higher the proportion, the more heat-stable the oil. Saturated and unsaturated fatty acits should be above 70% together.

Coincidentally, olive oil harmonizes excellently with truffles. You don’t have time in the kitchen? Then Tartufi Istra's olive oil with white truffle is for you!

Istrian excellence

All olive oils are true natural wonders. With the combination of excellent location, pesticide-free soils and handpicked harvest, Istrian olive oil offers you a product of exceptional class within the top 13% in the world.

What are you waiting for? Taste the flavour, taste the quality!