• Search
  • Hrvatski
  • English
Ol Istria
  • Home
  • Ol Istria
    • About us
    • Ol Istria Olive Oil Mill
    • Olive Oil Tasting Room
  • Products
    • Extra Virgin Olive Oil
    • Single Varietal Olive Oil Ascolana
    • Single Varietal Olive Oil Istrian Bjelica
    • Single Varietal Olive Oil Leccino
    • Single Varietal Olive Oil Pendolino
    • Single Varietal Olive Oil Picholine
    • Ol Istria Selection
  • Our Olive Groves
    • Size of Ol Istria Olive Groves
    • Location of Ol Istria Olive Groves
    • Ol Istria Olive Cultivars
    • Indigenous Cultivars
    • Olive Harvest
  • About Olive Oil
    • Single Varietal Ol Istria Oils
    • Ol Istria Blend of Oils
    • Cold Pressed Ol Istria Oil
    • Ol Istria Supreme Quality
    • Olive Oil and Health
    • Olive Oil and Diet
    • Olive Oil Sensory Analysis
    • Oil production
  • Awards and Acknowledgements
  • News
  • Contact

Cold Pressed Ol Istria Oil

Several thousand years ago, kneading was performed by hand, using spherical stones. Present-day olive pressing is performed using a very similar method, by means of cold pressing with stainless steel crushers. Cold pressing method allows olive oil to keep its taste, colour and nutritional value.

Oil is separated from the pulp by means of centrifugation. This method yields oil after the first pressing. Neither temperature increase nor chemicals are used.

Centrifugation is followed by a delicate filtration process aimed at removing the sediment and producing extra virgin olive oil with acid level below 0.8 %.

Much like wine, there are no two identical olive oils. Each olive oil is a unique product of soil, climate, olive cultivar, age and processing method.

Ten kilograms of olives are necessary to produce one litre of Ol Istria.

Characteristics of the Best Olive Oil

The best olive oil is generally green in colour, but with no intense scent or flavor for it is usually a sign of rancidity. The best oil has no scent at all or else, it only has grassy or fruity notes. One of the desirable characteristics is piquancy or mild bitterness on the palate. Surely, piquancy must be harmonized with oil’s fruitiness.

We should prefer oil packaged in dark bottles or types of packaging that protects it from changes caused by exposure to light.

The oil is best used within 24 months from bottling.

Search

  • Home
  • Ol Istria
    • About us
    • Ol Istria Olive Oil Mill
    • Olive Oil Tasting Room
  • Products
    • Extra Virgin Olive Oil
    • Single Varietal Olive Oil Ascolana
    • Single Varietal Olive Oil Istrian Bjelica
    • Single Varietal Olive Oil Leccino
    • Single Varietal Olive Oil Pendolino
    • Single Varietal Olive Oil Picholine
    • Ol Istria Selection
  • Our Olive Groves
    • Size of Ol Istria Olive Groves
    • Location of Ol Istria Olive Groves
    • Ol Istria Olive Cultivars
    • Indigenous Cultivars
    • Olive Harvest
  • About Olive Oil
    • Single Varietal Ol Istria Oils
    • Ol Istria Blend of Oils
    • Cold Pressed Ol Istria Oil
    • Ol Istria Supreme Quality
    • Olive Oil and Health
    • Olive Oil and Diet
    • Olive Oil Sensory Analysis
    • Oil production
  • Awards and Acknowledgements
  • News
  • Contact
© 2016 Agrolaguna d.d. • Mate Vlašića 34 • 52440 Poreč • Croatia • Tel: +385 52 453179, +385 52 432111 • agrolaguna@agrolaguna.hr
Copyright © 2021 Ol Istria