Croatian olive oil: a tasting guide

Croatia quietly makes some of the best olive oil in the world — Istria has topped global guides for years running. It's peppery, green and grassy, a world away from the supermarket stuff, and tasting it is one of the simplest pleasures of a trip here.

Two great regions

Istria is the powerhouse, with hundreds of small producers and a string of world rankings. Dalmatia and its islands press bolder, fruitier oils from ancient groves — the island of Brač and the Pelješac peninsula are names to look for.

Ancient trees

Some of these trees are astonishingly old: a grove on the islet of Brijuni includes an olive thought to be around 1,600 years old and still fruiting. Centuries-old groves terrace the islands behind dry-stone walls.

How to taste & buy

Good oil is grassy and peppery, with a catch at the back of the throat — that bitterness is a sign of fresh, healthy oil, not a fault. Buy directly from a producer or an oliveria; look for the harvest year and a single estate rather than a blend.

Olive oil turns up in nearly every Dalmatian dish — see our what to eat in Dalmatia guide.