Indigenous Istrian late sort whose oil is well known for its high content of polyphenols - up to 10 times greater than that found in other varieties. Due to the high content of polyphenols this oil is very healthy and rich in antioxidants. The oil has a “Strong” and pronounced bitter taste. It has a distinctive flavor of green almonds, green leaves and grass. Nicely complements the sweets, ice cream, grilled meats and other dishes with more pronounced flavor like spicy cheese and prosciutto
The tradition of olive growing in the area of Vodnjan backs many years and had a particularly large rise during the Roman Empire nearly 2000 years ago. The peninsula near the village of Barbariga at that time was the estate specialised for growing olives with a large olive mill on the farm. In a neighboring village, where today Fažana is, there was a workshop for making amphoras. Amphora with the stamp of Fažana were found in various parts of the Mediterranean and in Rome, which indicates that the oil was exported from here across the Empire. Harvest is done manually since the beginning of October to November. Processing is done on the same day as the harvest in modern mill in Vodnjan with continuous closed system. At temperatures lower than 24 ° C. "Cold process". Within a few days after the processing the filtering is also done. Olive oil is kept in barrels under nitrogen atmosphere at a temperature of 16 deg °C.
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