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Extra virgin olive oils from the Al Torcio oil mill in Novigrad, Istria
The Al Torcio oil mill is the world's top producer of extra virgin olive oils. It has won numerous international awards, including two gold medals at the NYIOOC (New York International Olive Oil Competition), the world's largest and most prestigious competition for olive oils.
Premium quality extra virgin olive oils:
Extra virgin olive oil
LECCINO
The single-variety olive oil Leccino has a golden-yellow colour with gentle shades of green and an intense scent. The taste is complex and refined. It perfectly complements marinated and baked fish, grilled white meat, pasta etc.
Extra virgin olive oil
ASCOLANA
The very clear Ascolana olive oil has an intense golden-yellow colour with greenish tones. It is excellent on crab marinades, seafood, light fish soups, steak tartare etc.
Extra virgin olive oil
ITRANA
Itrana olive oil has an intense green colour with yellow and golden shades. It is excellent on raw meat carpaccio with Caesar’s mushrooms, au gratin blue fish, red meat, grilled venison etc.
Extra virgin olive oil
MORAIOLO
Moraiolo olive oil has an intense golden-yellow colour and is ideal on steamed vegetables, pasta with molluscs and shellfish, roasted quality fish, stewed white meat etc.
Extra virgin olive oil
ROSULJA
Rosulja’s clear olive oil goes perfectly with grilled red radicchio, pasta with molluscs and shellfish, roasted fish, roasted red meat, hard cheeses etc.
Extra virgin olive oil
BIANCHERA
Bjelica is a clear olive oil with an intense golden-yellow colour. It is excellent on blue fish au gratin, roasted fish, stewed red meat, venison, hard cheeses etc.
Extra virgin olive oil
PENDOLINO
Pendolino olive oil is light green to golden yellow. It is a harmonious, light and fresh oil of excellent quality. It goes well with cream soups, and enhances the taste of venison and steak (including rump steak).
Extra virgin olive oil
FRANTOIO
Frantoio olive oil is a highly valued variety of superior quality with a moderate bitterness and strong spiciness. Such a dominant oil is the best addition to foods with an intense taste and aroma.
Extra virgin olive oil
BLEND
It is formed by mixing several autochthonous olive varieties (monocultivars). The aim is to emphasise the best attributes of each variety, which makes it extremely rich and complex. It goes well with all types of dishes.
Extra virgin olive oil - White label
LECCINO
Single variety olive oil Leccino has a golden-yellow colour with gentle shades of green and an intense scent. The taste is complex and refined. It perfectly complements marinated and baked fish, grilled white meat, pasta etc.