Olive oil

Extra virgin olive oil is produced by cold-pressed processing of olives in one of the oldest mills in Croatia.

The olive harvest begins when there is approximately 60% - 70% of black fruit, usually in early November. After harvesting, the olives are cleaned of leaves and branches, and then rinsed with cold water to remove possible debris.

Once the olives are cleaned, they are ready for further processing. The process begins by grinding the olives into a homogeneous mixture. In the oil mill in which we, family Dežulović, process olives, a stone mill is used for grinding. The resulting mixture is then stirred at a temperature of 25-28 °C. The aim of this is to get more drops from smaller droplets of oil. The mixture is then evenly distributed onto the filtering diaphragm placed between the metal diaphragm, and with the help of hydraulic press, the oil is secreted. The traditional method of producing the olive oil is cold-processing natural ingredients without the use of hot water.

With the help of a separator, the water is detached from oil and thus the final product is obtained - extra virgin olive oil, which is stored in a dark container.