Istria is one of the most highly regarded olive-growing regions in the world, and Vodnjan is its heart. Olive groves also surround our resort: olive trees grow right next to the accommodation units, and we make our own oil from them.
Harvest: October and November
The harvest begins when the olives start turning from green to purple. An early harvest yields less oil, but with a fuller flavour and richer in polyphenols. Olives are picked by hand or with rakes onto nets spread beneath the trees.
Pressing: the faster, the better
The best oils are made when the olives are cold-pressed within a few hours of harvesting. This way the oil keeps its freshness, aroma and nutrients.
Istrian varieties
Alongside well-known Italian varieties, Istria has its own native ones: Istarska bjelica, Buža and Rosinjola. Each has its own character, from mild to distinctly peppery.
How to recognise good oil
A quality extra virgin oil smells of freshly cut grass, artichoke or green apple. Bitterness on the tongue and a peppery sting in the throat are not flaws but a sign of polyphenols, healthy antioxidants.
How to store it
- in a dark, cool place, away from the stove
- in a dark bottle or tin, tightly closed
- ideally used within a year
Experience the olive groves first-hand
If you are in Istria in autumn, visit one of the oil mills in and around Vodnjan. At Papafigo, even in summer you will sleep among centuries-old olive trees and enjoy their shade. Book your stay with Early Booking 2027 – up to 30% off.
