The tradition of olive growing dates back ancient Rome which recognized Istria as the ideal land for cultivating this most famous Mediterranean elixir. Archaeological sites along the coast clearly show that Istria had quite large olive oil mills.

According to world standards, Istrian olive oil is of the highest quality, and you can taste it if you follow the olive oil routes with marked oil mills and cellars of the best Istrian olive growers. They will be glad to share all the secrets of their trade with you, after which comes the time for tasting olive oil, that flowing gold bringing health, youth and beauty!

To evaluate the characteristics of any virgin olive oil, simply follow the few tasting steps recommended below:

- Carefully examine the olive oil against the light by swirling it in its bottle to evaluate its sapidity.
- Pour about one tablespoon of olive oil into a small glass. A larger quantity makes evaluating the oil more difficult.
- Inhale the sample to note all pleasant and unpleasant characteristics of its aroma.
- Heat the glass of oil with the palm of your hand to release its aroma. Slurp a small amount of oil while inhaling slowly and gently at first and then deeply to help spread the oil throughout your mouth and over the taste buds on your tongue.
- Briefly, rest your mouth, while gently rubbing your tongue against the roof of your mouth.
- Slurp some air through half-closed lips, while the oil is still between your tongue and palate.
- Repeat this procedure several times starting with heating the oil. Keep the oil in your mouth for at least 20 seconds.
- Spit the oil from your mouth.

The first olive oil tastings are the most important because they teach us to use the glossary of virtues and flaws that represent the alphabet of any sensory analytic.