Valamar Blog

In the last post we wrote that Istria is the most northern area where you can find olives growing. Due to its ideal geographic position and all other factors connected to processing olives and oil production that influence its quality, Istria is slowly, but safely establishing itself as the top “olive destination”. Olive-oil routes of Istria are merely one of the tourist projects that attract numerous “gastro nomads” to this region.

At the moment, Istria is proud of its 12 autochthonous and just as many “naturalized” olive sorts. Each sort goes perfectly with various meals, whereas we will in few words present some of the best combinations:

Buža puntoža – is one of the most widespread Istrian olive sort, it is grown on the areas around Vodnjan, Bale and Fažana. Oil is of slightly bitter and moderately piquant taste and it has fresh aroma. It goes perfectly with grilled fish and meat.

Crnica - is an old indigenous sort that is mostly grown in the northern olive-growing areas of Istria. In reference to combining olive oil with various dishes, we should note that it goes extremely well with vegetables, light meat, fish and salads.

Istarska bjelica – is a specific sort that is besides in Istria, also grown in Kvarner. It is a plant of middle growth, it bears egg-like shaped olives, its taste has an emphasised piquancy and bitterness, and it goes well with various sorts of cheese, brushettas, curd cheese.

Karbonaca – indigenous sort, grown mostly in the southern parts of Istria, and dishes that go with it are mostly the same as for bjelica.

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