QUALITY RESULT CERTIFICATES
The oil is analysed by the Environmental Healt Department of Croatia.
Values for Extra Virgin Olive oil:
-Free fat acid (SMK- called as olein ): ≤ 0,8 %
-Peroxide value (mmol O2/kg): ≤ 20
2012 & 2013:
Awarded with medal of best oil.
Physical and chemical result: 10/10
-Free fat acid (SMK- called as olein ): 0.2 %
-Peroxide value (mmol O2/kg): 3,63
No harvest due to weather conditions.
It binds with the flavors of foods, forms a bridge to your taste buds, amplifies and elevates
the deliciousness of your creation.
Strong flavored and astringent quality has made it the miracle ingredient and best friend of
celebrated chefs throughout the world.
Supreme extra virgin olive oil
It has a distinctive taste and is very high in phenolic antioxidants, Vitamine E and K, Omega 3 and 6.
To achieve premium quality, the olives are hand harvested, meticulously controlled,
and pressed on the same day after picking, in our own mill.