Authentic & Divine
Croatian Olive Oil
A very fine Croatian extra virgin olive oil from the Dalmatian coast, with fresh aroma and taste, rich in texture and healthy antioxidants.
Produced by the Erlić family, who for three generations have tended the millennia-old ‘Oblica’ variety olive trees in the family grove.
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Packaged in 500 mL / 16.9 fl. oz. fully-recyclable glass bottles that have been tinted to protect the olive oil from damaging light.
Harvest Date: November 2022
Flavors: Robust, peppery, grassy, earthy
Pairs with: Bold and bitter greens such as arugula, radicchio, or endive; Grilled or roasted vegetables such as eggplant, zucchini, or bell peppers; Hearty soups or stews; Roasted or grilled meats, especially beef and lamb; Rustic bread and dipping sauces, like balsamic vinegar or hummus.
Polyphenol Count
SELO olive oil boasts a high polyphenol count, signifying it is packed with disease-fighting antioxidants and potent anti-inflammatory elements like oleocanthal. By incorporating our olive oil into your diet, you're enhancing your health with every mouthful.
Smoke Point
Featuring a substantial smoke point of 410 degrees, our olive oil stands up excellently to the heat demands of various recipes.
Free Fatty Acids
The free fatty acid level of SELO olive oil was tested at 0.25%. Extra virgin olive oil must have a free acidity level below 0.8%, and our oil comfortably meets this requirement.
Harvested and tested in November 2022, here are some additional specifications for SELO olive oil:
Olive Variety: Oblica
Acidity: 0.25%
K270: 0.19
K232: 2.08
Peroxide: 2.34 meqO2/kg
Delta K: <0.01
Age of Olive Trees: 15 years old
Storage: Store in a cool and dark place
Extraction: First cold pressing, unfiltered
Testing Methods: UV spectrophotometric examination (Nov - 2022)
The Erlić family's farm in the heart of Croatia’s Zadarska Region in Central Dalmatia is home to our olives. Each night during the harvest season, these olives are meticulously picked and promptly cold-pressed by a master miller, ensuring peak freshness and flavor.
Allergen Information
Nut Allergies: While we understand that our collaborating mill, which exclusively harvests olives, operates in a nut-free environment, it's important to note that it lacks an official certification confirming this fact. We believe in full transparency and want you to be aware of this detail.
Other Allergies: These products are 100% plant-based, vegan, gluten-free, and cruelty-free.
FAQs
General
To learn more about our company, click here.
To learn more about the label, click here.
Selo olive oil originates from the grandparent's farm located in Dalmatia, near Zadar, Croatia, as well as from surrounding farms in the region that adhere to our high quality standards.
Typically, we recommend using the oil within two years of the harvest date.
Learn more about extending the shelf life of your olive oil here.
Olive oil is a remarkably resilient fruit juice, and freezing temperatures have little to no effect on its nutrient content. A 2013 study by Mulinacci et al. confirmed that freezing extra-virgin olive oil for 12-18 months does not compromise its quality. In fact, the study revealed that the oil's aromatic profile improved over time, and its nutrient content remained intact. These findings were discovered by a team of expert chemists from Italy, who demonstrated that frozen olive oil retains its safety for consumption and can even improve in flavor after being frozen for an extended period.
The brown bits in your olive oil are small particles of the olive fruit, including skin, pulp, and pits, that are not removed during the pressing process. These particles are natural and safe to consume, and they can be found in unfiltered olive oil. Unfiltered olive oil has higher levels of nutrients and antioxidants compared to filtered olive oil, making it a healthier option. The brown particulate matter may settle to the bottom of the bottle over time, but some may float in the oil. The quality of the particulate matter can vary, but it is safe to consume and can even add to the nutrition profile of the oil.
While Selo Olive Oil is not currently kosher-certified, we can attest that the master olive mill we use strictly prohibits contact with any foodstuffs other than olives.
Are you looking for information on what constitutes as kosher olive oil? Click here.
Despite practicing organic farming methods, Selo chooses not to pursue organic certification. This decision is rooted in the understanding that organic certification, while valuable, is not an absolute indicator of quality. Selo's rigorous testing protocols, which consistently show no detectable traces of pesticides in our EVOO, demonstrate a commitment to purity and quality that matches or exceeds organic standards. Additionally, the high cost and complex process of obtaining organic certification, along with the prohibitive cost of certain non-organic inputs for many producers, make this route less feasible without compromising the quality of their extra virgin olive oil (EVOO).
Olive Oil
EVOO is an acronym for "Extra Virgin Olive Oil."
Extra virgin olive oil is made from the first cold-pressing of olives, has no chemicals or solvents added, and has a fruity, intense flavor profile. Standard olive oil is a blend of cold-pressed and processed oils, has a milder flavor, and may have chemicals added.
Check out our guide to learn about the difference between standard and extra virgin olive oil here.
Croatian extra virgin olive oil is unique due to the combination of climate, soil, and expertise of the local producers. The olive trees are grown on the sunny hillsides of the Adriatic coast, which provides an ideal environment for the olives to ripen and develop their flavor. Croatian producers also use traditional methods of harvesting and pressing the olives, which helps to preserve the quality and taste of the oil.
Explore the flavorful regions of Croatian olive oil in this blog post.
Croatian extra virgin olive oil is rich in healthy monounsaturated fats and antioxidants, which can help to lower cholesterol, reduce the risk of heart disease, and improve overall health. It also contains high levels of vitamin E and phenols, which have anti-inflammatory properties and may help to protect against cancer.
Fraud in the olive oil industry is a significant problem, with some estimates suggesting that up to 80% of olive oil labeled as "extra virgin" may be adulterated or mislabeled.
Some ways to identify counterfeit extra virgin olive oil include checking for a harvest date, looking for a certification seal, and doing a taste test.
Become a pro at recognizing genuine extra virgin olive oil with our helpful guide.
Croatian extra virgin olive oil is a versatile ingredient that can be used in a variety of dishes, from salads and marinades to sautés and sauces. It is best used in dishes that require a delicate and fruity flavor, such as grilled fish, roasted vegetables, and pasta dishes. It can also be used as a finishing oil to drizzle over dishes just before serving.
"Early harvest" olive oils are made from olives that are harvested before they are fully ripe. This results in a greener, more bitter oil that is higher in antioxidants and has a longer shelf life.
Polyphenols are a type of antioxidant found in olives and olive oil. They have been shown to have anti-inflammatory, antioxidant, and anticancer properties.
Olive oil can be safely used for up to two years after the seal is broken, provided it is stored properly and does not exhibit any signs of spoilage or rancidity. However, the antioxidant levels in olive oil are at their highest within the first few months after the seal is broken. After about three months, the levels of antioxidants begin to decline gradually. Therefore, to reap the maximum nutritional benefits from your olive oil, it's best to use it within the first three months of opening, provided it's stored correctly and doesn't show any signs of spoilage. It's also essential to store the oil in a cool, dark place away from light and heat sources, which can accelerate oxidation and spoilage.
Learn more about extending the shelf life of your olive oil here.
To maximize the benefits of its antioxidants, olive oil should be stored in a cool, dark place, away from light and heat. Ideally, use it within a few months of opening as fresh consumption ensures the highest antioxidant potency.
Learn more about extending the shelf life of your olive oil here.
Shipping
At present, we provide complimentary shipping solely within the United States for orders that surpass $70. Should you reside outside the US, we can still accommodate your request for shipment, provided that you cover the supplementary shipping fees, which may be considerable.
Chicago, Illinois.
Our primary market is North America. Europe has a wide variety of regional olive oils to choose from, but Selo is not one of them. It doesn't make sense for us to sell olive oil in an already saturated market, so we bring our product to the US & Canada where it is bottled and stored for distribution. Our mission at Selo Oils is to share our special Croatian tradition with people who have simply never tried real extra virgin olive oil before.
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