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Turinela Buža olive oil – native Istrian variety, 500 ml

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Indigenous variety: Buža is native to Istria and is rarely found outside the region.

Bitter with a long, fruity finish: the most distinctive oil in the range

Multiple award-winning olive oil: 6 gold medals at the NYIOOC World Olive Oil Competition

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Varietal knowledge

What is Buža?

Buža is an indigenous olive variety from Istria. “Indigenous” means that it originated in the region rather than being introduced from elsewhere. It is therefore the counterpart to imported varieties such as Leccino and Frantoio, which come from Italy. In practice, the name refers to a group of related local types that developed over centuries in different parts of Istria; the most widespread are Buža, Buža puntoža, and Vodnjanska buža. What they have in common is a high resistance to drought and an oil with pronounced bitterness and a long finish.

In Croatia, Buža is considered the leading variety of Istrian olive cultivation, and a large proportion of Istrian oils that receive international ratings contain it.

Comparison: Our Products and Standard Preparations

Buža olive oil – native Istrian variety, 500 ml

Affordable olive oil from the shelf

Origin:

A family-run business, a single field in Istria

Blend of olive oils from the EU» — several countries, no specific origin, no character

Varieties:

Buža, an indigenous Istrian variety

Not specified

Harvest year:

2025, on the label

Not specified — providing this information is optional

Acidity:

0.10%, tested

Limit value 0.80%; actual value not published

Peroxide value:

2.3, tested

Limit value 20.0; actual value not published

Extraction:

Cold-extracted, below 27°C

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Information about Buža olive oil – native Istrian variety, 500 ml

About the product

Why an autochthonous variety is something different

A variety that originated in a particular place has adapted over a very long time to its conditions: the soil, the amount of rainfall, the wind, and the frost line. In the case of Buža, this means a barren limestone subsoil with an iron-rich red top layer and a climate that is dry in summer and can become cold in winter. This very harshness is reflected in the oil. Bitterness and pungency are expressions of the defensive compounds produced by the fruit. They are not a side effect, but the defining characteristic of the variety.

Reading bitterness correctly

Many people consider bitter olive oil to be flawed. In the official sensory evaluation of extra virgin olive oil, the opposite is true: fruity, bitter and pungent are the three positive attributes that are evaluated. In freshly pressed oil, bitterness comes from fruit that was harvested before it became overripe. Oil that is not bitter at all was either made from very ripe fruit or is no longer young. What would actually be a flaw are other notes: rancid, fusty, musty, metallic.

Frequently Asked Questions (FAQ)

What is Buža olive oil?

An oil made from the indigenous Istrian olive variety Buža. Indigenous means that the variety originated in the region and was not introduced. In Croatia, it is regarded as the leading variety of Istrian olive oil culture and produces an oil with pronounced bitterness and a long, fruity finish.

How do you spell Buža correctly?

Correctly written with a háček on the z: Buža, pronounced roughly “Boo-sha.” In German-speaking regions, the simplified spelling Buza is often used.

Why isn’t bitter olive oil bad?

Because bitterness is a positive attribute in official sensory evaluation, alongside fruity and pungent. It indicates fresh oil made from fruit that is not overripe. Actual defects taste different: rancid, musty, or vinegary.

What pairs well with a bitter, robust olive oil?

For dishes with plenty of character: legumes, lentil and bean soups, braised or grilled meat, winter vegetables, and robust hard cheeses. A milder, fruitier oil is better suited to delicate leafy salads.

Is Buža a single-variety olive oil?

Yes. This oil comes from a single Buža field on the estate.

What does acidity mean in olive oil?

It measures the proportion of free fatty acids and shows how carefully the olives were harvested and how quickly they were pressed. For extra virgin olive oil, up to 0.80% is permitted. This oil is at 0.10%, around eight times below the limit.

What is the peroxide value?

It shows how far oxidation has progressed. Up to 20.0 mEq O₂/kg is permitted; this oil is at 2.3. Low values indicate fresh, gentle processing.

Is the oil cold-extracted?

Yes. The designation is legally defined and permitted only when the oil is obtained at temperatures below 27 °C through centrifugation or percolation, without adding heat that would alter the aromas.

What sizes is the oil available in?

Only in the 500-millilitre bottle.

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