Olive Oil

Until you taste a true virgin olive oil you will not realize what you been missing all your life. From time to time, we manage to get our hands on some of the finest oils from the Adriatic coast of Croatia.

These oils come from very old olive trees that have been painstakingly nurtured for many, many generations.   Some of the trees are over 300 years old. There is no high tech production methods or modern equipment here. Our oil comes from small, family owned olive farms where most of the production is kept for family and friends. The most traditional way of making olive oil is by pressing olives. Green olives produce bitter oil, and overly ripened olives produce rancid oil, so care is taken to make sure the olives are perfectly ripened. First, the olives are ground into an olive paste using large millstones. The olive paste generally stays under the stones for 30–40 minutes. The oil collected during this part of the process is called virgin oil. Because we deal with small olive farms, there is no fancy packaging, no designer names or labels. We use our connections and our knowledge of local language, culture and customs to literally beg this liquid gold from the producers hands.