+ NUTRIENT-RICH & FLAVORFUL.
+ SINGLE ORIGIN.
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+ NUTRIENT-RICH & FLAVORFUL.
+ SINGLE ORIGIN.
+ Free shipping over $75.
+ NUTRIENT-RICH & FLAVORFUL.
+ SINGLE ORIGIN.
+ Free shipping over $75.
+ NUTRIENT-RICH & FLAVORFUL.
+ SINGLE ORIGIN.
+ Free shipping over $75.
+ NUTRIENT-RICH & FLAVORFUL.
+ SINGLE ORIGIN.
+ Free shipping over $75.
Croatian Extra Virgin Olive Oil Case
Croatian Extra Virgin Olive Oil Case
Croatian Extra Virgin Olive Oil Case
Croatian Extra Virgin Olive Oil Case
Croatian Extra Virgin Olive Oil Case
Croatian Extra Virgin Olive Oil Case
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Croatian Extra Virgin Olive Oil Case

6 X 500ml Bottles

—Intense & Grassy—

Loved by Gordon Ramsay, this high-quality and sustainable variety made the top 10 globally for small-batch oils.

  • About this product

    Small-batch. Family-owned. Sustainably-farmed.

    Introducing a new oil from a multi-award winning producer from the Istrian Peninsula in Croatia. They champion rare, local varieties and create insanely-high quality olive oils in a sustainable way on their 10-hectare plot. Their Croatian olive oil is loved by chefs like Gordon Ramsay and it made top-10 globally for small-batch oils with some of the highest international scores at the prestigious EVOOLEUM awards.

    Harvest: October 2024.

    Variety: Field blend of Buža, Bjelica, Karbonaca, Moražola, Rožinjola, and Leccino.

    Polyphenols: 399 mg/kg.

    Origin: Vodnjan, Istria, Croatia.

    Process: Superior category extra virgin olive oil obtained directly from mechanical (never heat or chemical) means; 0.11 acidity. The olives are milled within hours of being picked. This oil is filtered. 

    Agriculture: 10 hectares, organically-farmed with regenerative practices.

    Soil type: Terra rossa and limestone.

  • Meet the producers

    Twenty years ago, Lena’s father, Silvano, revitalised an overgrown olive grove. On it lived 57 centennial trees, all of an indigenous local variety, Buža.

    And from the moment Lena tried the juice from the fruits of these once-abandoned trees and experienced her first harvest, she knew that this was her calling.

    The whole family now works on their small-batch oils, hand harvested and then milled in a state-of-the-art facility. This quality is reflected in their consistent wins on the international olive oil awards circuit.

  • Taste & pair

    Nose: Green almond, chicory, and green tomato.

    Palate: Green vegetables. Moderately bitter with a medium peppery finish.

    Pairs with...
    Really loves a risotto, sings in soups, amazing in arugula salads, enjoys an aged cheese, and pairs beautifully with dark chocolate.

  • Health & nutrition

    100% olives from small batches. Nothin' but the juice, baby.

    This early-harvest oil comes in at 399 mg/kg of total polyphenols, which is above the 250 mg/kg benchmark set by EU Regulation (No. 432/2012) about high-polyphenol olive oils.

    Other facts per 100ml:
    Energy: 3693kj / 882kcal
    Total fat: 100g
    Carbohydrates: 0g
    Proteins: 0g
    Sugar: 0g
    Salt: 0g

    We open up our independently-verified, lab analysis to showcase the oil's quality.

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Taste profile

Fruity

Mellow
Medium
Intense

Peppery

Mellow
Medium
Intense

Bitter

Mellow
Medium
Intense

FAQs

  • Is this oil organic?

    ​​Our producers all farm organically to the EU standard without any synthetics or chemical "cides". However, as we only work with small farms, some have not yet been certified—which is why we cannot legally label them as “organic”, unless they have the certification.

    Many of them, however, are well on their way in the conversion and audit process (it takes a few years), so we hope to share more soon.This year, our core Greek and Spanish EVOO and our Italian Extra Rare are all certified organic, as well as Soil Association certified.

  • Is this cold-pressed?

    In short, yes. No heat or chemicals are used to extract our extra virgin olive oils. And we have third-party lab reports open for each oil to showcase that.

    However, the term “cold-pressed” is really just a marketing buzzword (particularly when used by other non-olive oils).By legal definition in the EU, extra virgin olive oil must be extracted without any heat or chemicals and only comes from the “first pressing” (more like crushing) of the olives—which is exactly how we make our EVOOs.