Olive oil, and wine trails

OLIVE OIL – ELIXIR OF GOD

If we are looking for the autochthonous product of Istria – high quality olive oil whose feature reflects the autochthonous sort and typical habitat, especially in its southern coastal area characteristic also for classical archaeological sites (ceramics workshops where the famous Istrian amphoras were made) then Fažana and its surroundings are surely one of the few places where the past and present clearly indicate that we are on the right track. Ancient records of olive oil in Istria speak simply and persuasively of its quality: Strabo says that olive oil produced in Istria is considered the most exquisite oil of the Empire. According to Martialis (AD 40 – 103) “oil in amphoras from Istria” is the measure of perfection – faultlessness. According to Pliny the Elder, by its quality Istrian oil is compared to that from Betica. As a sign of loyalty Venetians demanded only Istrian olive oil from their towns – subjects. In classical times the highest quality olive oil was exported not only throughout Istria, but also to Sirmium, Noricum, Italy, Africa, Rome, etc. Today it is commonly referred to in chakavian dialect as “Homemade oil” or “Fine oil”. Today in Fažana you can taste such quality praised through history in the offer of Fažana’s olive growers. Their olive oil made from fresh, healthy and moderately ripe, mostly autochthonous sorts, processed by using modern technologies yields the same quality which was fully controlled by Roman emperors who shared it only with those they preferred to. This very quality is contained in the extra virgin olive oil from Fažana and is available to every dear guest, thus ensuring an even greater bond with this area. It is also important to mention that over the last 30 years these olive groves have been completely neglected, strong chemicals in fertilizers were never used, so this reveals not only a possibility of producing the finest product in nutritionist terms, but also an ecological product.

4000 YEARS OF OLIVE OIL USE: – in gastronomy – as a means of payment – as one of the main ingredients in beauty products – in medicine – for polishing diamonds – as a washing and cleaning agent – for oiling creaky doors – hot olive oil is used for torturing victims in wars – for centuries it was used in anointing ceremonies – it is perfect for preserving food: cheese, fish… it remains durable for years

OLIVE OIL ROUTES OF ISTRIA:

DUILIA i NICOLETTA BALIJA Galižanska cesta 8, Fažana tel: +385 (0)52 521 565 mob: +385 (0)98 942 65 80, +385 (0)98 420 125

nicoletta@balija.eu www.balija.eu

MARČETA Pineta I ogranak 2, Valbandon, Fažana tel: +385 (0)52 520 794 mob: +385 (0)99 25 18 418

info@marceta.hr www.marceta.hr

OPG ANTON ORLIĆ Sv. Elizej 24, Fažana mob: +385 (0)99 844 3302

orlic.marina1959@gmail.com

OPG ŽIVKO CETINA Ulica 43. Istarske divizije 5., Fažana mob: +385 (0)98 964 5353

zivkocetina32@gmail.com

OPG PREDAN Perojska cesta 39, Fažana mob: +385 (0)98 212 551

mario.predan@gmail.com

FACTS ABOUT ISTRIAN MALVASIA Istrian Malvasia is the most widespread grape variety in the area of Fažana. It is an old autochthonous variety that grows throughout Istria, so today it is the synonym of both Fažana and Istrian wine production. Such a bunch of grapes is medium size and loose, berries are also medium size to large, round and of greenish-yellow color. In areas of Fažana exposed to the sun the berries become golden-yellow (in that case the wine can also be of the same color). Owing to plenty of sunshine, fine locations and red soil Malvasia grapes of Fažana contain a lot of sugar (about 20.0% or more) and have a moderate acid content (about 5 g/l). For these reasons the produced wine is quite strong (12.0 – 13.0 vol. %), lightly acidic (5.0 g/l acid content), it has a rich extract, very harmonious and smooth with a specific flowery and fruit flavor of locust tree flowers. Malvasia has a fine color ranging from pale yellow to straw yellow. Once Malvasia was produced in the so-called “traditional way” or as it is referred to locally “na dropu”. This means that the grapes were first crushed, and then all together left for fermentation. It lasted 4 – 7 days and then the juice was separated, and the skins and pulp were pressed. Such separated juice was left until the end of the fermentation process. Wines produced in such a way were deep yellow, slightly dry and very strong.

WINE TRAILS AND WINE CELLAR:

MARČETA Pineta, I ogranak 2, Valbandon, Fažana tel: +385 (0)52 520 794 mob: +385 (0)99 25 18 418

info@marceta.hr www.marceta.hr