OLIVE OIL - ISTRSKA BELICA

This is a very special olive oil. Is made only of one type of olive tree and this is "bianchera"

- Taste and Aromatic Profile
Bitterness and Spicyness:

Olive oil is distinctly bitter and spicy, which is a result of its high polyphenol content.
The spiciness is felt as a slight burning sensation in the throat, which is typical of fresh, high-quality olive oils.

Aromas:
Herbal and grassy notes are characteristic, such as the aroma of freshly cut grass, artichokes, green almonds and tomato leaves.
More subtle notes of green apple or nuts may also be present.

- Polyphenol Content
High polyphenol content:
Polyphenols are powerful antioxidants that contribute to the stability of the oil and its medicinal properties.
This makes olive oil long-lasting and extremely healthy.

- Color
Green to green-golden:
The color of the oil depends on the degree of ripeness of the olives at the time of harvest, but is often intensely green.

- Salads and fresh dishes:
Istrian white olive oil is great for salads, especially those with delicate flavors, such as mixed salads, tomatoes, arugula, pumpkin seeds or feta cheese. You can combine it with simple dressings – just a little lemon juice and salt – or in the preparation of dressings with balsamic vinegar.

- Pasta:
Due to its lightness and freshness, it is a great olive oil to pour over cooked pasta. Add it to simple pasta with parmesan, garlic, fresh herbs (e.g. basil) or even in simple sauces.

- Fish and seafood:
Istrian white olive oil perfectly complements fish such as sea bass, gilthead sea bream, and salmon. You can use it to marinate fish before grilling or to prepare a simple sauce of olive oil, lemon and herbs.

- Roasted vegetables:
For roasted vegetables such as zucchini, eggplant, peppers or potatoes, Istrian white wine is a great addition. Simply sprinkle it on the vegetables before baking and you will get a rich flavor without covering the natural aromas.

- Bruschetta and appetizers:
Istrian white wine is excellent for making bruschetta (toasted bread with various toppings), as well as for dips such as tapenade (ground olive with spices) or a simple dressing of parmesan and fresh basil.

- Bread and roasts:
You can also use it in bread doughs or focaccia. The olive oil in the dough gives it extra softness and rich flavor.

- Soups:
As a final addition, Istrian white wine can also spice up creamy soups such as pumpkin or tomato soups by pouring it on top just before serving.

- Sauces and dressings:
You can use it to make great sauces for meat or salads, as well as simple dressings that you can combine with lemon or orange peel for freshness.

Istrian white olive oil is delicate and fresh, so it is best used where its aroma really comes into its own. But if you haven't tried any of these yet, I recommend starting with simple dishes where the oil will be the "star" of the dish.