Five award-winning oils lovingly crafted for food pairing.
When you peel away the marketing hype, extra virgin olive oil is simply cold pressed fruit juice. To make a great one, you need to have great olives and this year Istria has been named the world's best oil region for the third year running by Flos Olei, the bible of olive oils.
We've picked five of our favorite Istrian oils from the Belić family whose philosophy on olive oils is driven by food pairing. This combo pack gives you a great introduction to the beauty and complexity of great oils with the following in order of intensity:
Leccino. Light and refreshing, great on fresh cheese and light seafood like prawns and raw white fish.
Vodnjanska Crnica (97 points Flos Olei). Fruity and sweet, perfect with dark fish, salads and cheesecake.
Pendolino. Grassy and bitter, pairs beautifully with cream soups, steak and lobster.
Frantoio. Fruity and bitter, great with truffles, foie gras and asparagus.
Istarska Bjelica (97 points Flos Olei). Spicy and bitter, uplifts mature cheeses and dark chocolates.
97 points, Flos Olei 2017
97 points, Flos Olei 2016
98 points, Flos Olei 2015
Gold Medal, Olive Japan 2016
Who makes it
The Belić family from the town of Rabac in Istria, where they also run a mean food pairing tasting in their scenic olive grove.
How to enjoy it
These are oils of exceptional quality and are not meant for cooking, but instead for finishing a range of dishes. Drizzle a bit over your favorite vegetable, fish, meat or desserts and your tastebuds will thank you.