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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.

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.

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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.

Read more here.

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.

Learn more about unfiltered olive oil here.

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. 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).

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. The Adriatic region’s higher-than-average rainfall contributes to the oil's distinctive profile, with Croatian oils characterized by a high mean oleic fatty acid content (a monounsaturated fat, MUFA) averaging 70.4%, and a high palmitic fatty acid content (a saturated fat) averaging 13.43%. Additionally, the oil contains a medium level of linoleic fatty acid (a polyunsaturated fat, PUFA), averaging 11.22%, which is lower than oils from drier regions like Spain, Greece, and Italy, where linoleic acid levels are often higher, sometimes exceeding 15%. These fatty acid profiles, influenced by Croatia's unique climate, contribute to the oil's balance of flavor and health benefits. 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.

Discover the art of frying with Selo olive oil here.

"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.

Learn more about early harvest olive oil here.

Polyphenols are a type of antioxidant found in olives and olive oil. They have been shown to have anti-inflammatory, antioxidant, and anticancer properties.

Learn more about olive oil polyphenols here.

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.

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 where it is bottled and stored for distribution. Our mission at Selo Olive Oil is to share our special Croatian tradition with people who have simply never tried real extra virgin olive oil before.

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