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Salvela Buža

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$15.99110,85 HRK

The tradition of olive growing in the area of Vodnjan backs many years and had a particularly large rise during the Roman Empire nearly 2000 years ago. The peninsula near the village of Barbariga at that time was the estate specialized for growing olives with a large olive mill on the farm. In a neighboring village, where today Fažana is, there was a workshop for making amphoras. Amphora with the stamp of Fažana was found in various parts of the Mediterranean and in Rome, which indicates that the oil was exported from here across the Empire. Harvest is done manually since the beginning of October to November. Processing is done on the same day as the harvest in a modern mill in Vodnjan with a continuous closed system. At temperatures lower than 24 ° C. “Cold process”. Within a few days after the processing, the filtering is also done. Olive oil is kept in barrels under nitrogen atmosphere at a temperature of 16 deg °C.

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Oil notes

Producer Medea Winery
Country Croatia
Region Istria & Kvarner
Variety Buža
Category Olive oils
Bottle size 0.25 L
Production 1.000
Award NYIOOC 2016 - Gold Award
  • Almond
  • Artichoke
  • Black pepper
  • Chicory

Indigenous Istrian sort whose oil is valued the most in this region. Mild, fresh aroma, somewhat accentuated by bitter green chicory and artichokes, and characterized by moderate spicy green pepper. It goes well with many dishes, whether cooked or prepared by roasting. His best attributes come into play when it is combined with young cheese, ricotta cheese, cold appetizers and salads.

  • Salads
  • Salmon
  • Soft cheese
  • Starters

The tradition of olive growing in the area of Vodnjan backs many years and had a particularly large rise during the Roman Empire nearly 2000 years ago. The peninsula near the village of Barbariga at that time was the estate specialized for growing olives with a large olive mill on the farm. In a neighboring village, where today Fažana is, there was a workshop for making amphoras. Amphora with the stamp of Fažana was found in various parts of the Mediterranean and in Rome, which indicates that the oil was exported from here across the Empire. Harvest is done manually since the beginning of October to November. Processing is done on the same day as the harvest in a modern mill in Vodnjan with a continuous closed system. At temperatures lower than 24 ° C. “Cold process”. Within a few days after the processing, the filtering is also done. Olive oil is kept in barrels under nitrogen atmosphere at a temperature of 16 deg °C.

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