Santomas olive oil, which we named Ex Albis Ulivis, is certified as “Extra virgin olive oil of Slovenian Istria” with a protected designation of origin.
In ancient Rome, the Romans divided oil into four categories according to its quality. The lowest category, “Lampante”, was used only for lamps, the second level of quality was the oil for the use of slaves, and the third category was meant for the townspeople. The highest level of oil quality was called “Ex Albis Ulivis” and only the wealthiest could afford it. The best quality olives were harvested at the break of down, which yielded the highest quality of oil in all of Rome. This was the inspiration behind the name for our premium olive oil.
Harvesting is done by hand, starting in the first half of October. We aim to squeeze the olives in the shortest possible time. Our oil is extra virgin and cold pressed, as the processing temperature never exceeds 27 °C. The varietal blend consists mainly of native varieties Istrian belica (approx. 80%) and leccino (approx. 20%). We filter the oil before bottling to remove the remaining water and hard particles.
The oil has a pronounced, fresh smell and a slightly spicy taste. It is suitable for use with all types of salads, fish and sea food, cooked vegetables, and various types of roasted meat, and will also go well as a tasty addition to cheese.