Over a hundred years ago our forefathers planted first olive trees on the rocky and barren land. Proud of our roots, we're trying to give the land its true traditional value.
Our olive oil is the result of a long family tradition and love for olives. Try our product and you can experience the simplicity and natural beauty of southern Istria.
We have been watching with sorrow the land of our ancestors becoming neglected and wild over the years. It was increasingly difficult to watch our olives decay. Regardless of the time and money invested in our education in other fields, couple of years ago we decided to renew the neglected land and to plant new olive groves.
Today, there are approximately 2000 trees on an area of 8 ha, from 3 to more than 100 years old. After several years of intensive work, look at the trees brings a smile to our faces, and walk through the orchard fills our hearts with joy. Centennial olive trees seductively rise over the young plantation like beautiful feminine sculpture.
Land again feeds the family as it has always done.
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Feinschmecker
International Extra Virgin Olive Oil Competition
Zagreb
III Olive Festival Zagreb
Flos Olei
Zagreb
II Olive Festival Zagreb
Vodice
VI Olive oil manifestation Vodice
Flos Olei
Maslina
XIII International Olive tree manifestation Split
Maslina
XII International Olive tree manifestation Split
In the shadows of the chestnut branches, behind the sweet hum of the central city market, you’ll find a place which will introduce you to the excellency of the authentic Istrian extra virgin olive oil.
Come, meet and taste Busa, Bielizza, Rosignola and Carbonazza, Leccino and Pendolino or Rafe, our own special blend, the pride of house Dolia. With the free entrance, our charming host will accompany you through tastes and stories of southern Istria olive oil. Here you will also find the precious Istrian truffles and a selected choice of great local wines as well as nice prices.
+385 (0)91 125 1175
Buza, round and lush, a flirty and voluptuous Mediterranean coquette seeks attention, warmth and protection to give the best of herself. She will show her charm slowly, always trying to stay mysterious. Her oil will have freshness, a required dose of bitterness and a provocative spiciness at the beginning of the harvest. But just like a true diva, maturity will give her the gift of a particular sweetness and the recognizable fruity aroma.
100 ml, 250 ml, 500 ml, 750 ml
Straight branches, thick, leafy tree tops and strong roots, Istrian bjelica knows her way up, soaking up the sun and air. She bravely resists the cold and the wind. Her strong character is emphasized by the flavour of her oil - bitter, pungent and spicy, like absinthe. She is patient and hardworking like an Istrian peasant. Her fruitful branches remind us of our ancestors' pride and their hard working hands that have fed the generations, inspiring them permanently with their strength and dignity.
100 ml, 250 ml, 500 ml, 750 ml
Easily adjustable and generous Leccino, exuberant in growth, impressively tall, with a large trunk and symmetrical tree top, blossoms lavishly, grows bountiful amounts of fruit. His rich appearance makes him a perfect decorative plant. He has spread around the world from his native Toscana and has easily adjusted to any environment, Istrian included. He has big flowers and aromatic fruit. The flavour of his oil depends on the time of the harvest and can vary from dominantly fresh fruity to mild fruity aromas. Adaptability, as well as rich and balanced flavour, make this oil perfect for meat and vegetable dishes and is a must for any light salad.
100 ml, 250 ml, 500 ml
Rich tree tops and long bent branches, an elongated fruit, melancholic and sophisticated Pendolino looks like a hypersensitive poet, entangled in romantic dreaming and nostalgia for his home-bound Toscane. However, it just appears as though he has perfectly melted into the Istrian climate. The proof is his wonderfully green oil and beautifully balanced flavour, moderately bitter and spicy. Although he appears melancholic, in his soul he's a hedonist who loves to mingle with game, beef steak, ribeye steak and semi-mature cheeses.
100 ml, 250 ml, 500 ml
Rosinjola, a charming lady with a soft heart that loves heat and will sunbathe gladly, although it'll bring out her freckles. No problem though, as freckles are a part of her charm anyway along with a meticulous attention to detail: rich tree tops bearing many small branches decorated with tiny flowers that morph into beautiful tiny fruit, yellow-pink to dark purple in colour. Her oil, with a pronounced bitter aroma and distinct smell of almond and evergreens is an indispensable guest of many high class gatherings.
100 ml, 250 ml, 500 ml
Karbonaca, the dark skinned girl from the south of Istria. Average in height and tree top fullness, mysterious, yet reliable and stable. Her fruit is smooth, round, almost black in colour and if one waits too long to harvest, they become wrinkly which affects her confidence and facility of harvest. Karbonaca fruit paste is of a pleasant aroma of flowery meadow and her oil is of a particular flavour of wild radicchio, chicory and artichokes with pronounced spiciness and an intense green colour. All of the above make this temperamental dark coloured noirette girl with an evergreen heart, the main variety of southern Istria.
100 ml, 250 ml, 500 ml
Do you believe in angels, sparkling eternal beings that help when help is needed with their miraculous interventions and make life easier and the world a better place? Maybe their existence depends on our beliefs, maybe angels are merely a fruit of our imagination, however sometimes the goodness of some can amaze us so much that the only thing we can say is that they're like angels. He understands everybody because he has a bit of everyone. Oil Rafe is just like the angel Raphael, in charge of health, peace and comfort. Buza, Karbonaca, Rosinjola and Drobnica have entrusted him with their secrets, his trusted friends are Pendolino, Leccino and Cipressino, and with Bjelica he is connected intuitively without saying a word. If he was a painter, he would be the famous Raphael. Amongst the Dolija oils, he is a blend of the best. The oil with character.
100 ml, 250 ml, 500 ml, 750 ml
Zagreb
III Olive Festival, Zagreb
25.02.2018.
Vodice
VII Olive oil manifestation Vodice
09.12.2017.
Maslina
XIV International Olive tree manifestation Split
25-26.2.2017.
Zagreb
II Olive Festival Zagreb
5.2.2017.
Vodice
VI Olive oil manifestation Vodice
10.12.2016.
Ulika
XI International Olive tree manifestation Medulin
30.4.2016.
Maslina
XIII International Olive tree manifestation Split
27-28.2.2016.
Ulika
X International Olive tree manifestation Medulin
25.4.2015.
Oleum Olivarum
Krasica
7.3.2015.
Maslina
XII International Olive tree manifestation Split
21-22.2.2015.
Ulika
IX International Olive tree manifestation Medulin
10.5.2014.
Maslina
XI International Olive tree manifestation Split
22-23.2.2014.
Ulika
VIII International Olive tree manifestation Medulin
10.5.2013.
Maslina
X International Olive tree manifestation Split
23-24.2.2013.
Extra virgin olive oil (EVOO) is a cornerstone of the Mediterranean diet. Its value lies in its unique characteristics. This is why in the European Union extra virgin olive oil is a precisely defined product.
Extra virgin olive oil is obtained exclusively from the first press of olives with no chemical treatment. Always below 28°C, olives are washed and ground into a paste which is then pressed or centrifugated to extract the oil. Remaining solid particles are then filtered and separated from the final product. The correct procedure, which involves adequate olive collection, ripening, conservation and extraction methods, guarantees its low acidity levels.
In extra virgin olive oil, the percentage of free fatty acid content cannot be higher than 0,8 percent of the oil’s total weight.
The bitterness and spiciness given by the polyphenols and the fruity aroma are the organoleptic characteristics of EVOO. Their levels and quality are judged through blind tests by expert commissioners.
Antibacterial and anti-inflammatory qualities of EVOO as well as its contribution to the prevention of cardiovascular diseases derive from a number of its micro molecules with beneficial effects on human health. Such are the vitamins E (tocopherol) and K, β-Carotene as well as the fytosterols and polyphenols with their antioxidant properties. These elements together with the typical fatty acids make olive oil different from other fats. The natural chlorophyll with lecithin and other ingredients add up to a health bonus in EVOO.
The fundamental difference between EVOO and other fats is the huge presence of oleic acid in its structure. It is a monounsaturated acid, which guarantees high oxidative stability of EVOO. That is why extra virgin olive oil is a great preservative. Food or medicinal herbs kept in it will maintain their properties for a long time, if not directly exposed to light and heat. The free fatty acid content of EVOO allows also a very high smoking point. It starts to burn (and deteriorating its qualities) around 210°C - on a much higher temperature than other non-hydrogenized fats - which makes it great even for deep frying.
The fresh extra virgin olive oil is at its best when consumed raw. Its pleasant aroma, delicate flavor, the vitamins, the antioxidants and its elevated digestibility make it a great substitute for saturated fatty acids of animal origin. We should not forget though, that EVOO has a high calorific value with 899 kCal per 100 grams. That is why we should use it often, but moderately.
EVOO is a good-natured buddy and gets along with a lot of things, but not with oxygen. Unfortunately, oxidation deteriorates its properties. That is why it should be kept in a cool, dark and dry place. The best protection from exposure to air, light and heat is offered by inox steel cans and dark glass bottles. This will prolong its expiry date beyond 18 months at which point it will eventually start to lose its organoleptic, physical and chemical properties.
Olive oil occupies only four percent of the world edible fats market. There is no unique standard for it, but its production is regulated by the intergovernmental International Olive Council. The European Union has defined very precise standards for olive oil production, particularly concerning EVOO. For example, the olives’ origin and their mill location must be stated on the bottle. To prevent adulteration, the bottle contents must be stated too because oil’s green colour or its aroma intensity may be a consequence of chemical additives or bad filtering.
EVOO aside, there are three more categories of olive oil. Virgin olive oil is obtained through mechanical method only, but not only the first press is used. Its beneficial properties are much weaker yet it still maintains a pleasant taste. Its acidity must stay below two percent. Refined olive oil is produced through chemical treatment. It is usually a blend of virgin oil and refined oils with additives, which enhance the colour, taste and aroma. Its acidity must stay below one percent. Olive pomace oil is also a blend of virgin and refined oils obtained through chemical processing of the solid pomace and it cannot be defined as olive oil. Its taste is neutral, but its fat composition is the same so it is generally used for deep-frying.
Olive oil is widely used in cosmetic and pharmaceutical industry, for the production of soap, cream and oil for body care and sun protection. It has always been a fundamental component of traditional medicine and for centuries it has been used as lamp oil and as safe lubricant.
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