Cervar Porat - Istria

On the western coast of Istria, close to your olive-yard, you can find an olive processing plant called «Al Torcio».

The different oils produced, except from domestic kinds (The Istrian Bjelice), are Leccien and Pendolino. There are planted more than a thousand olive trees, where the olives are picked after a short growth period, by hand, and are then pressed by the latest technology available, which gives the oil a taste of being newly pressed.

That way the great quality is kept, aswell as the quality of the oil, which contains 0.17-0.23% natural acids, and is therefore extra virgin.

Degustation Evaluation Report - Extra Virgin Olive Oil - Al Torcio

Single cultivar Leccino - It presents a nice golden yellow colour with delicate hint of green, slightly veiled. It reveals intense and vegetal nose of elegant notes of freshly mowed grass and marked aroma of officinal herbs with strong overtones of mint and basil. The taste offers an ample and sharp flavour, complex and fine with intense vegetal flavour of lettuce, chicory, artichoke and sweet almond at the closure. Bitter and peppery notes are contained and very harmonious. This oil fits perfectly on legume hors d'oeuvres, reef fish marinades, vegetable soups, on first courses of pasta with shellfishes, roasted fish, white meats and middle-aged cheeses.

Single Cultivar Ascolana - Offers and intense golden yellow colour with greenish tones and limpidness. It's aroma reveals complex and delicate nose with strong fruity smell of half riped tomatoes, radish, fully riped apples and marked notes of aromatic herbs that recall sage, mint and oregano. This oil has a strong and ample flavour and it is characterised by fruity and vegatal tones. Sharply bitter and harmoniously peppery notes. It is excellent on crustaceans marinades, fish appetizers, on creamy chickpea soups, on pasta with vegetables, on clear fish soups, red meats tartare and pasta filata cheeses like mozzarella.

Single Cultivar Itrana - has a intense green colour with golden yellow notes, limpid. Reveals an ample and strong nose with distinguished complex scent of half riped tomatoes, lettuce, and freshly mowed grass and unriped bannana. The flavour is balsamic, like mint, basil, oregano and especially sage. In the mouth it leaves a delicate and very harmonic taste with fruity notes of tomato and almond. Bitter and peppery aftertaste is marked but well measured. It is great on meat carpaccio with ceasar's mushrooms, on blue fish au gratin, on legume soups, first courses of crustaceans, on stewed fish, on grilled red and game meats and on hard aged cheeses.

Single Cultivar Moraiolo - it presents a beautiful and intense golden yellow colour, limpid. The scent is settled and fine, characterised with delicate vegetal aroma and complex fruity tones. Artichoke, wild thistle, rosemary and sweet almond. The flavour is fine and harmonic endowed with mowed grass tones, lettuce, wild chicory and dried fruit. Bitter and peppery notes are contained and very elegant. It is ideal on steamed vegetables, vegetables au gratin, creamy legume soups, first courses of shellfishes, on extra quality roasted fish, on stewed white meats and middle-aged cheeses.

Single Cultivar Rossignolo (Rosinjola) - offers its golden yellow colour with green tones, limpid. The scent is strong and very complex, delicate and distinctive characterised with elegant notes of artichoke, freshly mowed grass and marked balsamic aroma of mint, basil and oregano. The falvour is fine and resolute, with ample vegetal overtones, unripe tomato, celery and green almond in closure. It reveals powerful bitterness and restrained peppery notes. It fits perfectly on grilled radicchio, beef carpaccio with boletus mushrooms, on vegetable soups, first courses of shellfish, on grilled reef fish, roasted red meats and on hard and aged cheeses.

Single Cultivar Bjelica - it presents an intense golden yellow colour and warm greenish notes, limpid. The aroma is delicate and very complex, ample and vegetal endowed with clear scent of artichoke, wild thistle, of freshly mowed grass and in closure it offers elegant notes of rosemary. It is elegant and strong in the mouth with distinguished vegetal tones of wild herbs, chicory, artichoke and green almond. Marked bitterness and very elegant peppery aftertaste. It is excellent on roasted boletus mushrooms, with blue fish au gratin, on spelt soups, on first courses of vegetables, roasted fish, on stewed red and game meats and on hard and aged cheeses.