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Nai 3.3 Olive Oil Blend

21.60

Nai 3.3 Olive Oil Blend Luxury

Nai 3.3 Blend – a combination of several olive sorts: karbunčela, oblica, pendolino and leccino. This oil is characterised by skilfully balanced aromas and flavours with a high level of oleacin.

Informations:

Country

Croatia

Region

Dalmacija

Producer

Šoltansko

Volume

0.25

Type of closure

Screw Cap

More about

Nai 3.3 Olive Oil Blend

Product description:

Nai 3.3 Blend – a combination of several olive sorts: karbunčela, oblica, pendolino and leccino. This oil is characterised by skilfully balanced aromas and flavours with a high level of oleacin.

The proven high level of polyphenols puts Nai 3.3 ahead of the game of any other Croatian oils, and at the very top of the list of world-renowned oils with noticeable health benefits.

Coratina – our most awarded oil in world competitions. It is characterised by a strong fruity aroma, slightly sweet and piquant flavour and a high level of polyphenol. This is why it received a recommendation by health experts at the competition in London, and according to the EU project Aristoil, it contains the highest level of polyphenol of all oils in Croatia (2019).

The best oil is always the one made by the hands of an olive-tree farmer, but nature as well. The perfect climate and soil of Dugi otok have been crucial factors in the growing of olives of unique taste for hundreds of years. But there is another secret. Snow.

Snow is a rare occurrence on Dugi otok, which has an average of 3.3 snow days per year according to centuries-old records, and olive-tree farmers expect a better harvest in the year when it is snowing.

Awards

New York Gold Award

London Gold Award

Japan Gold Award

from ancient rome to nai 3.3 oil

The story of Nai 3.3 oil begins on Dugi otok – a Croatian island covered in olive trees and protected from the rest of the world. Even the old Romans knew about this quiet, but precious Liburnian area. Their accounts mention the olive oil of exceptional quality (Oleum Liburnicum). In the oldest Roman cookbook called “De re coquinaria (“The Art of Cooking”), Marcus Gavius Apicius, a Roman writer, gourmet and lover of luxury, who lived during the reign of the Emperor Tiberius (who reigned from 14 A.D. to 37 A.D.) reveals how to change the taste of other oils, i.e. how to make the usual olive oil aroma more “Liburnian”. In the underwater archaeological explorations of the sunken Bronze-Age settlement of Ričul, south of Zadar, together with the famous, 15,000-year-old Palaeolithic Venus and other valuable findings, many olive seeds were found as well – dating back to the 15th century B.C. This is the biography of the proud tradition of this remarkable area which has defiantly resisted the gusts of the Bora wind and challenges of time for centuries. Since 1607 we have been surrounded by numerous stories, customs and experiences of previous generations of the small Žman village, and today we produce, in a modern way, the extra virgin olive oil NAI 3.3.

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