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Turinela Premium Olive Oil from Istria – Premium Selection, 500 ml

Name: Premium Olive Oil from Istria – Premium Selection, 500 ml
Brand: Turinela
Price: 29.0 EUR
Availability: InStock

Product variants

From the oldest trees: hand-picked at 250 m above sea level, where the olives ripen more slowly

Robust, bitter, peppery: the most intense oil in our range, with a long finish

Multi-award-winning olive oil: 6 gold medals at the NYIOOC World Olive Oil Competition

The Premium Selection is our most robust oil: a premium olive oil from the oldest trees on the estate. They grow 250 metres above sea level, where nights are cooler and the olives ripen more slowly. You taste the result straight away: a distinct bitterness, followed by a peppery pungency at the back of the throat, and above it all a fresh, grassy aroma reminiscent of young herbs.

This is not a shy oil. It is made for people who want to taste their olive oil, not just use it.

If you have only known mild supermarket oils so far, this is where you discover what an extra virgin olive oil from hand-picked olives of several varieties can be. We sell it exclusively in the 500 ml bottle, directly from the family estate in Istria – a Croatian olive oil from a single estate.

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Quality grade

What is premium olive oil?

“Premium” is not a protected term. The legally defined quality grade is extra virgin olive oil. It is the highest of four grades and requires the oil to be obtained from the fruit solely by mechanical means, without heating and without chemical aids, and to pass a sensory panel test with no defects.

What sets one oil apart from another within this grade are factors no label requires: how quickly the olives reach the mill after harvest, how old the trees are, whether the fruit is picked by hand or by machine, and whether the bottle holds oil from a single estate or from several countries. The Premium Selection comes from a single estate in Istria (Croatia), is hand-picked and blended as a multi-cultivar oil from several native varieties grown on the same estate.

Comparison: Our Products and Standard Preparations

Premium Olive Oil from Istria – Premium Selection, 500 ml

Cheap supermarket olive oil

Origin:

One family estate, one site in Istria

“Blend of olive oils of European Union origin” – several countries, no single estate

Varieties:

Named: multi-cultivar from the estate’s native varieties

Not stated

Harvest year:

2025, on the label

Not stated (disclosure is voluntary)

Acidity:

0.10%, tested

Limit 0.80%, actual value not published

Peroxide value:

2.0, tested

Limit 20.0, actual value not published

Extraction:

Cold extracted, below 27 °C

Usually not stated

Information about Premium Olive Oil from Istria – Premium Selection, 500 ml

About the product

Origin: old trees at 250 metres in Istria

Istria is one of the northernmost olive-growing regions on the Adriatic. Its soil is known as terra rossa, an iron-rich red earth over limestone that holds little water and forces the trees to root deeply. At 250 metres above sea level, the difference between day and night temperatures is greater than on the coast. Together – poor soil and cool nights – they produce smaller olives with a more concentrated aroma, and the bitterness and pungency that define this Croatian olive oil.

Why bitterness and pungency signal a high quality olive oil

Many people think a bitter or throat-catching olive oil has gone off. The opposite is true: both are signs of freshly pressed oil from olives that were not overripe. Bitterness is perceived on the tongue, pungency only at the back of the throat, sometimes as a slight cough. In the official sensory assessment of extra virgin olive oil, fruity, bitter and pungent are the three positive attributes. They count in the oil’s favour, not against it. Milder oils are not better, just different – and often older.

Frequently Asked Questions (FAQ)

What is the difference between premium olive oil and regular olive oil?

“Premium” is a marketing term with no legal definition. What counts legally is the quality grade: extra virgin olive oil is the highest of four grades. Within that grade, oils differ widely: in origin from a single estate rather than blends from several countries, in hand-picking, in the time between harvest and pressing, and in the age of the trees.

Why is this olive oil peppery and bitter?

Because it is fresh and made from olives that were not picked overripe. In the official sensory assessment, bitterness and pungency are positive attributes. You feel the pungency at the back of the throat, sometimes as a slight urge to cough.

Can you fry with extra virgin olive oil?

You can, but it isn’t worth it. Heat destroys exactly the aromas you buy an oil like this for. Use it cold as a finishing oil and choose a cheaper oil for frying. Olive oil can also oxidise if it gets too hot.

Where does this Croatian olive oil come from?

From a family estate in Istria, Croatia. All the olives come from the estate’s own groves, not from bought-in fruit.

How long does olive oil keep and how should you store it?

Unopened, until the best-before date printed on the bottle, provided it is kept away from light and heat. Once opened, use within a few months. Do not refrigerate.

What does acidity mean in olive oil?

It measures the proportion of free fatty acids and shows how carefully the olives were harvested and how quickly they were pressed. Extra virgin olive oil may have up to 0.80%. This oil measures 0.10% – eight times below the limit.

What is the peroxide value of olive oil?

It shows how far oxidation has progressed. The limit is 20.0 mEq O₂/kg; this oil measures 2.0. Low values point to fresh, careful processing.

Is this olive oil cold extracted?

Yes. The term is legally defined and may only be used if the oil is obtained below 27 °C by centrifugation or percolation, without heat that would alter the aromas.

What sizes is the oil available in?

We only sell the 500 ml bottle.

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