The past ten years have been marked by a dramatic development of olive growing in the Istrian peninsula, largely owing to the rediscovery of this plant, once grown almost along the entire coastline as a part of social and cultural life of its inhabitants. Various factors have caused a great loss of interest for olive over the past decades such as introduction of plants requiring simple cultivation and producing faster yield, disappearance of habits and lifestyle related to traditional culture associated with a progressive migration of rural inhabitants to other sectors of production, urbanization of agricultural areas, etc. These phenomena have considerably marked the development of a large number of industrialized countries in the aftermath of the Second World War, and yet, in Istria, a region that had always nourished firm bonds with its roots and traditions, people have never completely eradicated their interest in genuine and authentic tastes for fruits of the land – a combination of continental, Balkan, and Mediterranean tastes. Furthermore, some forms of far-sighted state incentives have also contributed to a true renaissance in the field of olive growing where the old methods are combined with new understanding and new techniques. For instance, rediscovery and newly planted autochthonous varieties of ancient origin is combined with earlier harvest which, as we are well aware, considerably affects the quality of oil at the expense of quantity.
Consequently, today in Istria we have high quality extra virgin olive oil; a fact confirmed by countless awards at the most renowned international competitions and by success of these oils both regionally and internationally.
Based on some rough estimates, the initial need requiring a serious and well-planned campaign geared at renovation of olive groves has resulted in the overly ambitious import of thousands of plants of non-autochthonous varieties (leccino, frantoio, etc.) that guaranteed instant success; constant and certain quantities and oils without too pronounced characteristics. On the other hand, recent attention has been focused on the return to valorisation of autochthonous varieties (buža, žižolera, rosulja), not only in terms of genetic research, plantation of new trees and similar, but also with respect to regenerating centennial trees that had been neglected for decades.
Autochthonous variety of southwest Istria. Cultivated throughout Istria and on Northern Adriatic islands. Recently grown in southern regions of Croatia as well. It is considered autochthonous variety of southwest Istria, together with the male Vodnjan buža, it makes up over 50% of olive assortment.
About Meloto and Buža vodnjanska
Clear, with pronouncedly green colour due to large quantities of chlorophyll and with traces of soft yellowish hues. Its aroma is dominated by notes of unripe fruit, apple and chlorophyll. In the mouth, the first sensation is piquant, turning to bitter. In the end, there is the particularly strong taste of dried fruit. Monocultivar oil of buža has a balanced flavour that proved universally welcome both in food preparation and commercially. Its bitterness and piquancy are perfectly balanced, this being a feature that endows this oil with a more pleasant and less aggressive flavour. Its strong fruity aroma is a combination of two intense flavours: apple and olive fruit. It also has radicchio and artichoke aroma.
Our variety; considered indigenous. Introduced to the List of Varieties of the Republic of Croatia in 2007.
Grown throughout Istria, especially in its southwest. In olive groves, you can often find several century old trees.
About Meloto and žižolera
Monocultivar oil of žižolera, with pugnacious and sharp flavour whose piquancy and bitterness, though balanced, are nevertheless intense, while green grass and leaf aroma is of medium intensity; the most dominant feature is the flavour of olive fruit endowing this oil with very intensely fruity character.
This variety is widespread in all Istria, particularly in its southwest, south of Rovinj, and it thus considered indigenous variety. Included in the List of Varieties since the year 2007.
About Meloto and rosulja
The aroma of this oil is characterized by an intense note of bitterness and piquancy making it rather pugnacious; and yet, these two characteristics prove well-balanced, which is a synonym of good quality owing to a good choice of beginning the harvest and proper conservation of olives in the period from the harvest to the processing. Its scent reveals traces of medium intensity fruit and scents of freshly cut green grass, fresh scent of freshly picked and perfectly ripe fruit. Finally, there is the typical apple scent and flavour indicating the freshness of oil. It also has scents of almond and aromatic herb