Much like a family recipe passed down through generations, these farms are the repositories of age-old wisdom. They have carried forward the legacy of Roman olive cultivation, blending it with contemporary methods to produce olive oil that is both rich in history and quality. The oil is cold-extracted from the first pressing of 100% Italian olives, using traditional stone millstones to ensure the highest quality product. This method preserves the natural flavors and nutrients of the olives, resulting in a golden-green colored oil with an aroma of artichokes and fresh olives. Why are the EU and FDA so loathe to get involved, and what does this do to the small purveyors who are trying to get it right? As Dr. Ianir Milevski of the Israel Antiquities Authority, who was part of the dig, told Haaretz, the find proves that olive oil was being produced 8,000 years ago. In fact, the ancient extracts have a strong resemblance to modern-day olive oil. Propagation of Olive Trees Compare bottles: Choose oil bottled in stainless steel. If not possible, darker bottles do a better job of protecting the oil from light.

A strong, spicy finish doesn’t mean an olive oil is bad or off, but a stale or bitter taste indicates that the oil is past its best. While old olive oil won’t harm you, it isn’t very pleasant to consume and should be avoided. The flavor profile of this olive oil is complex and well-balanced. It has tones of green tomato and aromatic green herbs with finishing notes of almond and artichoke. The bitterness, spiciness, and sweetness of the oil are harmonized perfectly, creating a unique and unforgettable taste experience. Istrian Olive Oil is renowned for its exceptional character, which can be attributed to the distinct climatic conditions and fertile soil of the Adriatic peninsula. The mistral winds that sweep across the Istrian terrains provide an ideal environment for olive trees to thrive. Additionally, the limestone-rich soil imparts a unique flavor profile to the olives. This olive oil is best enjoyed with salted, crusty bread or over a classic salad, and should be consumed as soon as possible to make the most of the delicate flavours.Let's take a moment to appreciate not just the oil but also the hands that have tenderly cared for these groves over centuries. The Istrian peninsula, now under EU protection, stands as a testament to the enduring quality of Croatian olive oil. Here’s the thing: It could happen again because people are playing really fast and loose with olive oil—think about the number of people with a soybean or peanut allergy who have been exposed to adulterated oil that’s been mixed with peanut or soy oil. This is all ironic, because real olive oil is one of the healthiest foods that we know of. “So when companies refine this really rotten, horrible olive oil, you get something flavorless, odorless—it’s like deodorizing a corpse—it’s still dead, but it doesn’t stink.” This olive oil is a limited, family production, and the producer offers direct customer service. This olive oil is also very high in polyphenols, with 521 mg/kg (during production) using the only certified method by the International Olive Council called HPLC. If other testing methods were used, the number result would be even higher.

Olive oil is a staple of the Mediterranean diet and its long list of health benefits is constantly growing. It contains Vitamin E, Vitamin K and plenty of beneficial fatty acids including Omega-6 and Omega-4. Researchers believe that the spread of olive oil was likely happening at the same time as the vegetative propagation (reproducing a plant by cutting or grafting rather than seeds) of other plants, including wine grapes, figs, and date palms.This olive oil is the real deal, with 100% certified Greek Extra Virgin Olive Oil of Single Origin and no additives. It is cold-extracted, natural juice, unrefined, and made from the Koroneiki Tree Variety. It is also non-GMO, BPA-free, and free from pesticides, herbicides, and chemicals. With a very low acidity of 0.22%, it exceeds the maximum limit for the Extra Virgin Olive Oil category, and boasts a very high smoke point of over 400°F. The Istrian peninsula and Dalmatia, known for their sweeping landscapes and azure waters, were once adorned with Roman estates. Among their vineyards and wheat fields were also expansive olive groves. These estates stand as silent witnesses to a time when olive oil was more than just a dietary staple; it was a symbol of prosperity and health.