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 ): ≤ 2 %

-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

2014:

-No harvest.

2015:

-Free fat acid (SMK- called as olein ): 0.1 %

-Peroxide value (mmol O2/kg): 1.6

2016:

-Free fat acid (SMK- called as olein ): 0.14 %

-Peroxide value (mmol O2/kg): 3.2

2017:

- The Best Olive Oil in the world NYIOOC: Gold award

- Extra Virgin Olive Oil Zadar: Gold medal

2018:

-No harverst

2019:

-No harvest

2020:

-Free fat acid (SMK- called as olein ): 0.32 %

-Peroxide value (mmol O2/kg): 5,97

2021:

-Free fat acid (SMK- called as olein ): 0.29 %

-Peroxide value (mmol O2/kg): 3,08

2022:

-Free fat acid (SMK- called as olein ): 0.252 %

-Peroxide value (mmol O2/kg): 2,62

Culinary wonder

Hand picked olives, pressed immediately in our own mill. The quality is supreme.

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.