Istria is the nordest region with a pleasant Mediterranean clima where olives grow. The specificity of this region is the highest number of sun hours, very dry and hot summers with few rainfall.
Sharper climatic conditions give to S.OLIA EXTRA VIRGIN OLIVE OIL unique characteristics, aroma and a more favorable fatty acid composition. The results are fruits RICH in OIL, FLAVOUR and BIOPHENOLS. The nearness of the SEA is of crucial influence – it protects plants in winter keeping the temperatures above 0°C.Since antiquity, the OLIVE TREE and OLIVE OIL of ISTRIA are mentioned in various historical sources.
From mid-November to mid-December is the time of harvesting olives, which involves the whole family. The fruits are picked by hand, as this avoids damage and maintains the highest quality of the fruit. Olives are washed and pressed in the same day at the nearest olive oil mill, within a few hours.
Obtained by hand picking and collected separately are the olives from each cultivar as soon as the right degree of ripeness is reached. The olives are pressed in the same day, couple of hours after picked to maintain the freshness and quality. The different batches of oil, obtained in the different pressings are stocked, at first separately. Later, following a very careful tasting and after carrying out the chemical analysis, the BEST BATCHES are singled out which will go to make up the final S.OLIA CUVÉE oil batch.
Among all extra virgin olive oils, we made a SELECTION only of those with SUPERIOR QUALITY. Extra virgin olive oils of S.OLIA SUPERIOR SELECTION must reach the highest criteria. Only those olive oils are used for blending UNIQUE CUVÉES, each one with its special fragrance and character.
From mid-November to mid-December is the time of harvesting olives, which involves the whole family. The fruits are picked by hand, as this avoids damage and maintains the highest quality of the fruit. Olives are washed and pressed in the same day at the nearest olive oil mill, within a few hours.
Obtained by hand picking and collected separately are the olives from each cultivar as soon as the right degree of ripeness is reached. The olives are pressed in the same day, couple of hours after picked to maintain the freshness and quality. The different batches of oil, obtained in the different pressings are stocked, at first separately. Later, following a very careful tasting and after carrying out the chemical analysis, the BEST BATCHES are singled out which will go to make up the final S.OLIA CUVÉE oil batch.
Among all extra virgin olive oils, we made a SELECTION only of those with SUPERIOR QUALITY. Extra virgin olive oils of S.OLIA SUPERIOR SELECTION must reach the highest criteria. Only those olive oils are used for blending UNIQUE CUVÉES, each one with its special fragrance and character.
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