In addition to nurturing the olive grove and producing oil, we enjoy sharing knowledge with our buyers
Join us at the Oliveri family farm in Labinci near Poreč, where you’ll be welcomed by the Paulišić family members – Ivana, Ines and their father Dario.
We’ll be glad to share our experience in producing extra virgin olive oil and our love for olives, as well as to teach you how to recognise quality oil and combine it with various dishes.
You will be presented our single-variety oils and our exclusive, award winning blend Sangreal, of which we are particularly proud. It perfectly reflects our skilful mixing of aromas, just like painters mix their colours to produce precious works of art. Visit us and find out which of our oils will suite your palate best.
OLIVERI OLIVE OIL COLLECTION
We'll be more than happy to help you recognize and pick the best olive oil
Ivana PaulišićSales Manager
Ines PaulišićOlive Oil Sensory Analyst
HOW TO FIND US
The Oliveri family farm is situated on the west coast of Istria, in the small municipality of Kaštelir-Labinci near the tourist town of Poreč. It is surrounded by emerald vineyards and olive groves on the fertile red soil.
OLIVE GROVE LOCATION
Our olive groves are within an easy reach of our family farm in Labinci, stretching across 7 ha of land at the altitude of 150 m, facing south-west.
OLIVE GROVE SOIL
Our olive trees grow on the typical Istrian red soil (terra rossa in Italian), on the skeletal terrain with an excellent drainage system. The entire surface area is equipped with state-of-the-art irrigation system that protects olives from droughts occurring in August and September. We apply intensive, organic growth techniques.
OLIVE VARIETIES AT OUR GROVE
We currently own about 2,000 olive trees of local and imported varieties. Istria’s native varieties of Istrian bjelica, Busa, Poreč Rosignola, Carbonaca and Piranska krivulja are most represented, while of the imported varieties there are Italian Leccino, Maurino, Pendolino and Coratina.
The remainder of the grove boasts olive trees we have collected from all around the world, including the traditional Dalmatian varieties such as Oblica, Italian varieties such as Itrana, Ascolana and Carolea, and less known Spanish varieties such as Arbequina and Arbosana.
OLIVE HARVEST AND PROCESSING
We handpick olives in early October, depending on the fruit maturity and weather conditions. In order to preserve greater quantities of polyphenols and aromas, we pick them in an early stage, when the fruit has only started turning from green to ripe. We do not pick olives that have fallen to the ground and started oxidising, thus guaranteeing the quality from the first to the last fruit. The processing starts within six hours from the very harvest, so as to prevent fruit oxidation. Olives are treated at the temperature of 25⁰, which ensures the highest ratio of nutritional values, phenols and free fatty acids in oil.
OIL KEEPING AND STORING
We keep our oil in stainless steel tanks under an inert gas pressure, with decanting being done instead of oil filtering. Two months after the harvest, oil is poured into another receptacle so as to remove the natural sediment formed at the bottom of the tank, and then bottled.
SINGLE-VARIETY EXTRA VIRGIN OLIVE OIL
Although blended oil is more commonly produced in the region, due to easier harvesting and processing, we have opted for single-variety olive oil in line with modern culinary trends. This requires greater efforts during the very harvest, since each olive variety needs to be separately picked and treated, and later stored. What makes single-variety production unique are authentic properties of each and every variety, as well as a range of aromas and flavours obtained this way. Although the organoleptic properties of olive oil vary from one year to another, certain characteristics remain, such as the bitter almond in Busa or prominent spiciness in Coratina. We are dedicated to identifying those characteristics and selecting varieties to be used in the production of single-variety oils, and to passing on our knowledge to the end buyer. A total of nine single-variety extra virgin olive oils are currently produced at our family farm: Maurino, Pendolino, Arbequina, Leccino, Rosignola, Busa, Crnica, Bjelica and Coratina.
SANGREAL – BLENDED EXTRA VIRGIN OLIVE OIL
Blended olive oil is considered the best by many, and its uniqueness lies in its perfect harmony. Once olives are picked, the collection of about thirty varieties undergoes separate processing. Once the single-variety and mixed oil are fully processed, we start with the blending process to create Sangreal. In order to obtain an optimum ratio of bitterness and zing, we add other oils from our single-variety range, and just like a painter mixing colours for its best work of art, we combine flavours until we get the perfect harmony of fruitiness, bitterness, spiciness and fluidity.