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Turinela Premium Selection – premium olive oil from Istria, 500 ml

Product variants

From the oldest trees: hand-harvested at 250 m above sea level, where the fruit ripens more slowly

Bold, bitter, peppery: the most intense variety in the range, with a long finish

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

Premium Selection is a finishing oil. It is added to the dish at the end, not to a hot pan, because heat destroys the aromas you are paying for. It goes well with grilled vegetables, tomatoes with salt, drizzled over soup or pulses, with young cheese, and with bread and nothing else. For roasting and frying, use a less expensive oil.

Storage

Light, heat, and oxygen are the three enemies of olive oil. Store it in a dark, cool place, but not in the refrigerator, and use up the bottle within a few months of opening it.

Notes

Store closed, at room temperature maximum, dry, and out of reach of children.

Dietary supplements should not be used as a substitute for a balanced, varied diet or a healthy lifestyle.

The recommended daily intake should not be exceeded.

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Quality level

What is a premium olive oil?

“Premium” is not a legally protected designation. The legally defined quality class is extra virgin olive oil. It is the highest of four grades and requires that the oil be extracted from the fruit exclusively by mechanical means, without heat or chemical aids, and that it pass a sensory assessment with no defects detected.

What distinguishes an oil within this category are factors that no label prescribes: how quickly the fruit reaches the mill after harvesting, how old the trees are, whether the olives are harvested by hand or machine, and whether the bottle contains oil from a single estate or a blend of oils from several countries. The Premium Selection comes from a single estate in Istria, Croatia, is harvested by hand, and is blended as a multicultivar oil from several native varieties grown on the same estate.

Comparison: Our Products and Standard Preparations

Premium Selection – premium olive oil from Istria, 500 ml

Affordable olive oil from the shelf

Origin:

A family-run business, a location in Istria

“Blend of olive oils from the EU” — multiple countries, no single origin

Varieties:

Named: Multicultivar from the farm’s native varieties

Not specified

Harvest year:

2025, on the label

Not specified (this information is optional)

Acidity:

0.10%, tested

Limit value 0.80%; actual value not published

Peroxide value:

2.0, tested

Limit value 20.0; actual value not published

Extraction:

Cold-extracted, below 27°C

Information is usually missing

Information about Premium Selection – premium olive oil from Istria, 500 ml

About the product

Origin: the old trees at 250 metres

Istria is the northernmost olive-growing region on the Adriatic. The soil there is called terra rossa, an iron-rich red earth over limestone that retains little water and forces the trees to put down deep roots. At 250 metres above sea level, the location brings a greater difference between day and night temperatures than coastal areas. Together, the sparse soil and cool nights lead to smaller fruits with a more concentrated aroma and to the bitterness and pungency that characterise this oil.

Why bitterness and pungency indicate quality

Many people mistake bitter or peppery olive oil for spoiled oil. The opposite is true: both are characteristics of freshly pressed oil made from fruit that is not overripe. Bitterness is perceived on the tongue, while pungency is felt at the back of the throat, sometimes as a slight cough. In the official sensory assessment of extra virgin olive oil, fruity, bitter and pungent are the three positive attributes. They are assessed, not deducted. Mild oils are not better; they are different, and often older.

Frequently Asked Questions (FAQ)

What is the difference between premium olive oil and regular olive oil?

“Premium” is an advertising term with no legal definition. Legally, the quality grade is what matters: extra virgin olive oil is the highest of four grades. Within this grade, oils vary greatly: by coming from a single plot rather than a blend from several countries, by hand harvesting, by the time between harvesting and pressing, and by the age of the trees.

Why is this olive oil pungent and bitter?

Because it is fresh and comes from fruit that was not picked when overripe. Bitterness and pungency are positive attributes in the official sensory evaluation. The pungency is felt at the back of the throat, sometimes as a slight urge to cough.

Can robust olive oil be used for frying?

You can, but it’s not worth it. Heat destroys precisely the flavors for which you buy such an oil. Use it cold to enhance dishes and use a cheaper oil for frying. In addition, olive oil can oxidize at excessively high temperatures.

Where does the olive oil come from?

From a family-run business in Istria, Croatia. All the fruit comes from the estate’s own orchards, not from purchased produce.

How long does olive oil keep, and how should it be stored?

Unopened, it can be stored protected from light and heat until the best-before date printed on the package. After opening, use within a few months. Do not refrigerate.

What does acidity mean in olive oil?

It measures the proportion of free fatty acids and indicates how carefully the olives were harvested and how quickly they were pressed. Up to 0.80% is permitted for extra virgin olive oil. This oil measures 0.10% (around eight times below the limit).

What is the peroxide value?

It shows how far the oxidation has progressed. Values of up to 20.0 mEq O₂/kg are permitted; this oil measures 2.0. Low values indicate fresh oil that has been processed gently.

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?

We only carry the 500-millilitre bottle.

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