Only when Petar and Igor, as a balance of traditional and modern, decide that the amount of green and ripe olives is in perfect balance, only then we start handpicking our olives. Carefully, so that enzymatic processes which could affect olive oil quality don’t start. We transfer the olives within an hour after harvest to our trusted olive mill and within few hours more they become extra virgin olive oil.
Since we pick every variety separately, the last step is to taste every monovarietal oil and give every olive variety the opportunity to give its best by designing our istrian extra virgin olive oil blend – FIORINI.