Croatian Extra Virgin Olive Oil
Welcome to a family-run estate where olive oil is not produced in factories, but shaped by sun, stone, and time. Our Croatian Extra Virgin Olive Oil comes from Dalmatia, a region known for its harsh terrain, strong winds, and intense Mediterranean sun — conditions that create olives of exceptional character.
Produced in limited quantities and pressed exclusively from carefully selected olives, our Croatian Extra Virgin Olive Oil reflects authenticity, purity, and respect for nature. This is olive oil with a clear origin, crafted for people who value real quality over mass production.
What Does “Extra Virgin” Olive Oil Mean?
What Does “Extra Virgin” Olive Oil Mean?
Extra virgin olive oil represents the highest and most respected quality category of olive oil. It is produced exclusively through mechanical processes, without any chemical treatment, refining, or added additives. In practice, this means the oil is obtained solely by pressing fresh olives, most often using cold extraction, in order to preserve natural aromas, flavour, and nutritional value.
To be labelled as extra virgin, olive oil must meet strict quality standards:
free acidity must not exceed 0.8%
the oil must be free from sensory defects (no rancid, musty, or unpleasant aromas or flavours)
it must express natural olive characteristics such as fruitiness, mild bitterness, and gentle peppery notes
It is important to note that bitterness and light pungency are not flaws, but desirable qualities. They indicate the presence of polyphenols — natural antioxidants that contribute to both the health benefits and stability of extra virgin olive oil.
Unlike refined or blended oils, extra virgin olive oil retains its full character, origin, and nutritional integrity. This is why it is considered a cornerstone of the Mediterranean diet and one of the most valued natural products in the world.
In other words, Croatian Extra Virgin Olive Oil is not an industrial product. It is the result of olive quality, proper harvesting, rapid processing, and the knowledge and experience of the producer — factors that cannot be replicated on a mass-production scale.
How to Recognise Real Extra Virgin Olive Oil
How to Recognise Real Extra Virgin Olive Oil
Today, almost every olive oil on the market is labelled as “extra virgin”, but in reality the difference between an average oil and a truly exceptional one is significant. Real extra virgin olive oil can be recognised through its aroma, flavour, origin, and packaging. These criteria apply both when tasting and when buying — even without laboratory analysis. When an olive oil is genuinely extra virgin, its quality is evident to the senses and supported by transparency, freshness, and proper handling from harvest to bottle.
Smell and taste
Smell and taste
The first thing that reveals the quality of true extra virgin olive oil is its aroma. Authentic extra virgin olive oil smells fresh, green, and fruity — with notes reminiscent of freshly cut grass, olive leaves, artichoke, green apple, or almonds. If an olive oil has little to no aroma or smells flat and neutral, this is often the first sign that it is not of high quality.
The flavour should be well balanced, with two key characteristics:
a gentle bitterness
a light peppery sensation in the throat
These qualities are not flaws — quite the opposite. They are clear indicators of a high content of polyphenols, natural antioxidants that make extra virgin olive oil both healthier and more stable over time. An olive oil that tastes completely mild, without any bitterness or peppery finish, is usually old, poorly produced, or refined.
Origin and production method
Origin and production method
Authentic extra virgin olive oil can also be recognised by the transparency of the producer, not only by technical labels. When you buy olive oil directly from a family-run estate, what truly matters is knowing who stands behind the product and how it is made.
At OPG Branko Marinov, we focus on:
our own olive oil production in Dalmatia
small-batch processing
direct production without intermediaries
This approach allows full control over quality — from the olive tree to the bottle — even without relying on industrial certifications commonly used in mass production.
Unlike anonymous supermarket oils, where olives are often blended from different countries and harvests, our extra virgin olive oil comes from a known origin and is produced in harmony with the natural rhythm of the season and harvest.
Trust Over Labels
Trust Over Labels
With small producers, quality is built on trust, not marketing. You are not just buying olive oil — you are buying the story, the people behind it, and the way the oil is made.
When you know who produces the olive oil, where the family estate is located, and how the olives are cared for throughout the year, you gain what matters most: reliable origin and true authenticity.
Health Benefits of Extra Virgin Olive Oil
Health Benefits of Extra Virgin Olive Oil
Extra virgin olive oil is valued not only for its taste, but also for its natural properties that make it an important part of a balanced diet. Its quality comes from the way it is produced – cold extraction and minimal processing, which preserve the olive’s natural compounds.
One of its key components are polyphenols, naturally occurring compounds with antioxidant properties. They help protect cells from oxidative stress and contribute to the oil’s stability and freshness, as well as to its characteristic bitterness and gentle peppery finish.
Regular consumption of high-quality extra virgin olive oil is often associated with benefits for the cardiovascular system, especially when used as a replacement for saturated fats in everyday cooking. This is one of the reasons olive oil plays such an important role in traditional Mediterranean eating habits.
Extra virgin olive oil fits naturally into the Mediterranean diet, which is based on simple, seasonal ingredients, balance, and moderation. It is not used as an occasional addition, but as the primary fat for cooking, seasoning, and finishing dishes.
Because of these qualities, extra virgin olive oil is widely regarded as a cornerstone of the Mediterranean way of eating.
Why Extra Virgin Olive Oil Comes at a Higher Price
Why Extra Virgin Olive Oil Comes at a Higher Price
The price of extra virgin olive oil is often higher compared to industrial oils, but this difference is based on very real and tangible reasons. Extra virgin olive oil is not a product made quickly or in large volumes — it is created in harmony with nature and within the limits that nature itself sets.
First and foremost, olives are harvested by hand or with minimal mechanical assistance to prevent damage to the fruit. This method requires significantly more time and labour, but it has a direct impact on the quality of the final oil.
Another crucial factor is low yield. A large quantity of olives produces only a small amount of oil, especially when olives are harvested earlier, while they are still rich in aromas and polyphenols. Higher yields would mean lower quality — which is why premium olive oils always prioritise quality over quantity.
Same-day processing is equally important. Olives must be pressed as soon as possible after harvest, often within just a few hours. This requires careful organisation and additional costs, but it prevents fermentation and preserves freshness, flavour, and nutritional value.
Finally, there are limited quantities. Extra virgin olive oil is not produced for stock or mass distribution. Each harvest is unique, and the final quantity depends entirely on the year, weather conditions, and nature itself.
For all these reasons, the price of extra virgin olive oil does not reflect luxury — it reflects the real cost of manual work, limited yields, and a commitment to quality. And it is precisely this difference that makes extra virgin olive oil a truly valuable choice.
Our Extra Virgin Olive Oil
Olive Oil from Croatia with a Clear and Traceable Origin
Our Extra Virgin Olive Oil
Olive Oil from Croatia with a Clear and Traceable Origin
Our extra virgin olive oil comes from Dalmatia, from olive groves rooted in rocky soil and shaped by natural conditions where olive trees grow slowly, without irrigation. Sun, sea, and karst influence the fruit throughout the year, and this unique combination gives the oil its pronounced aroma, freshness, and distinctive character.
We do not produce anonymous, industrial olive oil without identity — each harvest reflects the specific year, weather conditions, and the natural rhythm of the olive tree.
Hand Harvested at the Optimal Moment of Ripeness
Hand Harvested at the Optimal Moment of Ripeness
We harvest our olives by hand, without mechanical shakers and without damaging the fruit. Harvesting takes place at the precise moment when the olives offer the best balance of:
fruitiness
gentle bitterness
natural peppery finish
These are the key characteristics of true extra virgin olive oil, naturally rich in polyphenols.
Same-Day Olive Processing – The Key to Freshness and Quality
Same-Day Olive Processing – The Key to Freshness and Quality
After harvesting, the olives are processed on the same day, without storage or waiting. Fast processing is essential to preserve:
freshness
natural aromas
nutritional value
The oil is obtained exclusively through mechanical extraction, without any chemical interventions, corrections, or artificial “adjustments” of flavour.
Limited Quantities – Only What Nature Allows
Limited Quantities – Only What Nature Allows
Our production is limited. We do not produce for stock, nor do we increase quantities at the expense of quality. Each harvest yields only as much oil as the olives can naturally provide in that given year.
For this reason, our extra virgin olive oil:
is not always available in large quantities
often sells out quickly
holds greater value than mass-produced oils
A Taste to Remember
A Taste to Remember
In the glass or on the plate, our olive oil is:
fresh and fruity
with a gentle bitterness
lightly peppery on the finish
These are natural signs of high-quality extra virgin olive oil — not flaws, but indicators of freshness, authenticity, and natural richness.
Who Is Our Olive Oil For?
Who Is Our Olive Oil For?
Our extra virgin olive oil is intended for:
those who want authentic olive oil from Croatia
customers who value quality over the lowest price
restaurants and kitchens that appreciate genuine, authentic ingredients
everyone who wants to know what they are consuming and where it comes from
Explore our selection
Explore our selection
Offer for Restaurants, Hotels and Tourism Businesses
Offer for Restaurants, Hotels and Tourism Businesses
Olive Oil for Those Who Want to Offer More Than the Standard
Olive Oil for Those Who Want to Offer More Than the Standard
If you run a restaurant, hotel, apartments, or a tourism-focused business and are looking for extra virgin olive oil with clear origin, we would be happy to hear from you.
Our olive oil is created for venues that value:
quality over quantity
local, Dalmatian products
authentic flavour and a story behind every ingredient
This is not mass-produced olive oil for anonymous consumption, but a product chosen deliberately — used with purpose, respect, and an understanding of true quality.
Limited Quantities and an Individual Approach
Limited Quantities and an Individual Approach
Because of hand harvesting and limited production, we do not work with wide distribution. Cooperation with restaurants, hotels, and tourism-oriented businesses is selected carefully and approached on an individual basis.
Every partnership is built through direct agreement, including:
quantities tailored to your actual needs
delivery method and timing
long-term cooperation or seasonal availability
This approach allows us to preserve consistent quality, while you receive a product that clearly stands apart from what guests usually encounter.
Added Value for Your Offer
Added Value for Your Offer
By using our extra virgin olive oil, you:
elevate the quality of your dishes and their presentation
offer guests an authentic Dalmatian product with clear origin
build a story around locality, craftsmanship, and quality
Olive oil with a name, a place, and real people behind it is remembered long after the meal.
Contact us
Contact us
If you are looking for:
olive oil for a restaurant
olive oil for a hotel or apartments
a local product for a special offer or a guest gift
feel free to contact us using the contact form below.
Frequently asked questions about olive oil
What does extra virgin olive oil mean?
Extra virgin olive oil is produced exclusively by mechanical means and must meet
strict quality standards, including low acidity and well-preserved natural flavours.
Why does olive oil cause a burning sensation in the throat?
A mild burning or peppery sensation in the throat indicates the presence of natural
polyphenols, compounds commonly associated with fresh and high-quality olive oil.
How should olive oil be stored?
Olive oil should be stored in a cool, dark place, protected from light, heat and air,
in order to preserve its flavour and overall quality.
Is olive oil suitable for cooking?
Yes, high-quality olive oil is stable for cooking and frying, and is especially valued
for finishing dishes and use in cold preparations.