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Salvela Aurum

Salvela Aurum
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$11.6778,04 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.

Oil notes

Producer Medea Winery
Country Croatia
Region Istria & Kvarner
Variety Aurum
Category Olive oils
Bottle size 0.25 L
Production 500
  • Asparagus
  • Cut green grass
  • Green almonds
  • Radicchio

Salvela Aurum is a blend of varieties. The base consists of varieties Leccino and leccione which give it richness and aroma and Buza and Istarska Bjelica for bitterness and spicy notes. By mixing these varieties we obtained a harmonious oil where all desirable characteristics are well balanced and none exaggerated. The oil has pronounced fruitiness and freshness, yet there is bitterness and pungency so it perfectly complements any meal.

  • Meat risotto
  • Mushrooms
  • Salads
  • Soft cheese

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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