The PDO appellation stands testament to these unique geographical factors that contribute to the superior quality of Istrian olive oil. Polyphenols are a group of compounds present in olive oil that are known for their antioxidant and anti-inflammatory properties. These compounds are easily degraded by exposure to heat, light, and oxygen during cooking. However, there are some cooking methods that can help preserve the polyphenol content in olive oil. The intertwining threads of history and culture are evident in every bottle of Croatian olive oil. This is why we invite you to experience it for yourself – savor its richness, its depth, and its legacy. Experience the Rich Flavor of Selo Croatian Olive Oil

Many studies also show that olive oil prevents blood clotting and lowers blood pressure, protecting against cardiovascular disease. Adding true olive oil to your diet can have a tremendous impact on your overall health. Olives are stone fruits like cherries or plums. And much like fruit juice, extra virgin olive oil should be made from freshly squeezed olives. It’s literally fresh juice—sure, olive oil keeps better than citrus, but you don’t squeeze your oranges on July 1, and drink the juice on August 27. Guasch-Ferré M, Liu G, Li Y, et al. Olive oil consumption and cardiovascular risk in U.S. Adults. Journal of the American College of Cardiology. 2020;75(15):1729-1739. doi:10.1016/j.jacc.2020.02.036 But why should you believe just words? A taste is worth a thousand adjectives! So why not experi e nce the rich flavor of Selo Croatian olive oil for yourself? Trust me, your taste buds will thank you. And who knows? You might even discover a new favorite ingredient for your culinary adventures. Improved brain function: Polyphenols in olive oil have been shown to improve cognitive function and may even reduce the risk of developing Alzheimer's disease.

Why bother counterfeiting olive oil?

And don’t think you’ll be able to tell the good stuff by taste alone—even master food critics and olive oil producers themselves failed miserably in blind taste tests. The results were so embarrassing, in fact, that the results of the blind taste tests were never released. As said by Pliny the Elder, Italy had "excellent olive oil at reasonable prices" by the 1st century AD. He went so far as to call Italian olive oil the “best in the Mediterranean.” Ancient Applications of Olive Oil Nicholas Blechman recently covered the adulteration process of olive oil for The New York Times. Contrary to popular belief, a lot of the oil sold as Italian olive oil does not actually come from Italy. It comes from countries such as Spain, Morocco, and Tunisia.

The Italian fraud squad recently announced they were investigating allegations that the country's largest olive oil producers have adulterated Italian oil with cheaper imports from Spain, Greece, Morocco and Tunisia. Tom Muller, author of “Extra Virginity: The Sublime and Scandalous World of Olive Oil,” put together a list of olive oils that have his approval. It’s not comprehensive, but it’s a good starting point. He recommends: Let's take a moment, shall we, to appreciate the unique qualities that make Selo Croatian olive oil such a culinary gem. From its robust flavor to its rich, golden hue, this divine elixir is a product of centuries-old tradition and meticulous care.That said, there have been instances in the world where it hasn’t just been an innocuous mix of cheaper vegetable oils. In an extreme case in 1981: 1,200 people died almost instantly and 25,000 people were hospitalized with neurological damage north of Madrid. It was from consuming olive oil that was in large part industrial rapeseed oil. It had an additive in it called aniline, which is a severe neurotoxin. It was one of the worst food catastrophes and food poisoning events in world history. And nobody talks about it.