Ol Istria Olive Oils Delight at the International Competition in New York


Agrolaguna produced 110 tons of extra virgin olive oil in 2014

At the New York International Olive Oil Competition 2015 the Ol Istria Picholino extra virgin olive oil won a Gold Medal, while Ol Istria Ascolana was awarded Silver.  

These prestigious awards confirm that Ol Istria extra virgin olive oils are among the world's best.

The international jury tasted and evaluated more than 600 olive oil samples from 26 countries of the world, including Spain, Italy, Greece and other leading countries in olive oil production, which makes these awards even more important. As much as 49 per cent of the participating oils were rejected as deficient in consequence of last year's poor conditions in olive growing.

Agrolaguna's extra virgin olive oil has been the synonim and quality standard for Istrian olive oils for years, as confirmed by numerous awards won by these oils over the years. All the oils are produced by processing olives from own olive groves and boast a particularly high level of natural antioxidants.

„At Agrolaguna 65,000 olive trees are planted at an area of 220 hectares. In 2014 we produced 110 tons of premium extra virgin olive oil, which is being exported to the markets of Austria, Germany, Slovenia, Poland and Serbia,“ said Katja Gašparini, Head of Olive Growing and Oil Production at Agrolaguna.

Ol Istria Picholino is a dark colored oil gaining extraordinary quality with age, of a marked, spicy flavor and the scent of green olives. It is served with strong foods such as grilled meat or spicy meals.

Ol Istria Ascolana is an extraordinarily harmonious oil, recognizable for its intense fruity flavor of ripe tomato and ripe apple, of a balanced spiciness and bitterness.

Such a harmonious oil is an excellent companion to soups, fish, red meat, various pasta meals with vegetables and desserts. An excellent dessert worth recommending is curd or fresh cheese in an emulsion of honey and this oil or a chocolate mousse with Ascolana dressing.