Collection: Oils

A small-grove olive oil from Kristofola, made from Buža — one of the most cherished indigenous olive varieties of the Istrian peninsula. The Buža olive is known for its complexity and intensity: small fruits, low yield, big personality.Vivid green-gold in the glass, with aromas of freshly cut grass, mint, wild rocket, green almond and unripe tomato. Full and lively on the palate — bitter and assertively peppery, with a long, clean finish. A finishing oil in the truest sense: drizzle over grilled fish, ribollita, fresh sheep's cheese or simply a slice of warm country bread.0.25 L · Istria, Croatia · Buža variety · Cold-extracted · Single-grove

The Gligora family's flagship olive oil — pressed from olives grown on the windswept stones of Pag island, where the bora and Adriatic salt give the fruit a wild, mineral intensity unlike anywhere else in Croatia. Cold-extracted and bottled in small batches, the Premium tier is the most concentrated expression of the estate.Deep gold-green in the glass, with aromas of fresh-cut grass, green almond, artichoke and ripe tomato leaf. Full and structured on the palate — green apple, warm pepper, a long bitter-spicy finish that lingers. Reserve for finishing: a thread over fresh sheep's cheese, grilled fish, white bean soup or ripe tomatoes with sea salt.0.25 L · Pag Island, Croatia · Cold-extracted · Premium tier

A jewel of Dalmatian craftsmanship — vinegar made from the legendary Maraška, the small, dark, intensely flavoured sour cherry indigenous to the Zadar coast. The same fruit that gives the world Maraschino liqueur is here transformed into a vinegar of remarkable character: deep ruby in the glass, with aromas of black cherry, dried fig, sweet spice and a gentle floral lift.On the palate it is bright and complex — a clean, sour bite is wrapped in natural cherry sweetness and a long, lightly bitter finish. A few drops are enough to lift a dish: drizzle over fresh sheep's cheese, mature Pag cheese or burrata, finish a wild game stew, deglaze a pan after searing duck or liver, brighten a salad of roasted beets and walnuts, or stir into vinaigrettes for serious depth. Equally striking spooned over vanilla ice cream or strawberries.Maraška cherry vinegar · Dalmatia, Croatia · Use sparingly — concentrated flavour