Extra virgin olive oil of Slovenian Istria DOP

ENVIRONMENTAL IMPACT

Olive is a plant of the Mediterranean climate characterized by mild winters and warm, dry summers.

The coastal strip of the northern Adriatic is geographically the extreme border where olives can still be grown. The extraction of extra virgin olive oil from Slovenian Istria covers the area of three coastal municipalities: Koper, Izola and Piran. Due to the northern position of our production areas, the plantations are in warmer southern and southwestern locations.

 WE FOLLOW TRADITION

 In Slovenian Istria, olive fruits have been enjoyed since ancient times. When in 177 BC. The Romans occupied Istria, olive growing was an established agricultural industry in these places, and Istrian olive oil was highly valued.

The fateful cold winter of 1929 affected most of the olive groves in Istria, forcing many growers to abandon olive growing. It is estimated that there were about 300,000 trees before the fatal frost, and in 1955 only 120,000. The varietal composition in favor of the Istrian white is the result of the then lack of planting material and the grafting of old local varieties of small ruminants and blackberries.

 Extra virgin olive oil of Slovenian Istria (EDOOSI) with a protected designation of origin is produced, processed and bottled in the area of Slovenian Istria.

Internal and external controllers constantly monitor the land, the proportions of the olive varieties, the cultivation, the process of pressing the fruit, the storage of the oil, the chemical and sensory characteristics of the olive oil. The obtained certificate ensures the traceability and high quality of olive oil with a protected designation of origin.

The applicant and holder of the designation Extra Virgin Olive Oil of Slovenian Istria with a protected designation of origin is the Association of Olive Growers of Slovenian Istria, which was founded in 1992.

Holders of a certificate for integrated or organic production may mark the extra virgin olive oil of Slovenian Istria with a protected designation of origin by processing the olives according to the procedure and rules of specification of the protected product:

• The oil must be cold-processed in an approved oil mill in the area of Slovenian Istria. The temperature must not exceed 27 ° C during processing.  With the exception of water, the use of additives is not permitted.
• Varietal composition of olives: at least 80% must be Istrian white, leccino, buga, nornica, maurino, frantoio and pendolino, throughoutnothe Istrian white must be at least 30%. The Istrian belica knows about the varietynohigh oil content, abundant fertility in well-tended orchards. In its optimal maturity, it contains many biophenols (natural antioxidants), which give the oil everythingžino, morešo Persistence, spicy and pleasant bitter taste.
• Olives must be processed within 48 hours of harvesting.
• Certified producers of extra virgin olive oil from Slovenian Istria are still obliged to follow the principles of integrated production. More and more olive growers in Slovenian Istria are opting for organic olive oil production, which means upgrading the quality of olive oil and a positive impact on the environment, humans and beneficial animals in olive groves.

ECOLOGICALLY PRODUCED OLIVE OIL means upgrading the quality of extra virgin olive oil. It has all the elements of integrated production, but the difference is that the use of pesticides is even more strictly limited and controlled. Olive growers use natural methods to control diseases and pests, as each pest has its own natural enemy. Thus, against the biggest pest, the olive fly, they set baits with natural preparations on the windward side of the canopy. They use only permitted biological fertilizers. Organic production is controlled by the control and certification organization appointed by the Ministry of Agriculture, Forestry and Food.

 USE OF EXTRA VIRGIN OLIVE OIL OF SLOVENIAN ISTRIA

Typical ingredients of the Mediterranean diet — lots of vegetables, less meat and more fish, lots of pasta — combine extra virgin olive oil.

Numerous studies have confirmed the fact that extra virgin olive oil is also recommended for cooking, roasting and frying. Good virgin olive oil is olive juice, it contains up to 2% non-fat substances, sometimes some water, so it squeaks when heated. This does not mean the decay of the oil, it is just a sign that the oil is good and virgin.

It can be used in the preparation of meringue, fish soups, pasta, risottos, fish and seafood, roasted or cooked vegetables; both during cooking and before consumption. Serve the dishes and drizzle them with extra virgin olive oil while still hot. Extra virgin olive oil rounds off the flavors of cold and starter appetizers or simple snacks. It should not be missing with young cheese, coated and toasted croissants, it is indispensable as an ingredient in salad dressings. Among the spices, it goes best with basil, rosemary, garlic and parsley.

 The extra virgin olive oil of Slovenian Istria, as a red thread, combines various and simple foods into a final dish that combines the pleasant with the delicious. However, it should not become that extra spoonful of fat that alleviates any problems with an excessively unhealthy meal.

 Extra virgin olive oil is made up mostly of monounsaturated fatty acids, which help maintain cardiovascular health, as opposed to polyunsaturated acids, which make up most refined seed oils.

 By consuming extra virgin olive oil, we introduce antioxidants of natural origin into the body, thus preventing the excessive formation of oxidative processes in the body.

 Extra virgin olive oil has a beneficial effect on the skin and scalp as it nourishes the hair and skin, soothes and has an anti-inflammatory effect.