Founded in 2005 with the vision of creating a state-of-the-art facility for olive oil production, the Sv. Ivan Olive Oil Centre in Vodice has become a beacon of excellence incorporating both tradition and innovation. By 2007, the construction and commissioning of the centre were complete. A journey began that would see its olive oils awarded numerous international honours for quality.

The Sv. Ivan Olive Oil Centre combines modern technology with traditional techniques to produce its signature “ultra” extra virgin olive oils. Each bottle bears the Croatian Quality mark and has received both Halal and EU organic certification, underscoring its commitment to high standards and their quality has been recognised worldwide winning prestigious competitions.

At the heart of the Sv. Ivan Olive Oil Centre is a deep respect for the olive itself. On approximately 1,000 olive trees, mostly of the Oblica variety, the centre cultivates olives with utmost care, ensuring that only the highest-quality fruit is used.

Harvest time, which depends on weather conditions and olive variety, plays a crucial role in determining the characteristics of the oil. For instance, an early harvest of Oblica olives, which begins in mid-October, produces oil rich in polyphenols, giving it an intense bitterness and spiciness. A later harvest results in milder oils with increased fruitiness and sweetness. There’s a strong commitment to quality from ‘tree to bottle’.

While many olive producers have turned to mechanical harvesting due to labour shortages, the Sv. Ivan Olive Oil Centre still proudly engages in traditional hand harvesting. Starting early in the morning, this method ensures that the olives experience minimal trauma, preserving their organoleptic qualities and producing the finest olive oil, often referred to as “liquid gold”.

Once the olives are harvested, time becomes a critical factor. Oxidation begins immediately. The fruit must be processed as quickly as possible to maintain its quality. At the Sv. Ivan Centre, the Rapanelli processing plant ensures that the olives are cold-pressed at temperatures not exceeding 27°C. This process, known as mechanical cold processing, is key to producing extra virgin olive oil of exceptional quality. Thus modern technology works in partnership with tradition.

The oil’s journey doesn’t end with pressing. Proper storage is equally important in maintaining its quality. At Sv. Ivan, the oil is stored in stainless steel tanks under inert gas, ensuring that it ages slowly in optimal conditions. These tanks are kept in a temperature-controlled basement, where the temperature ranges between 16°C and 18°C. Once the oil is ready, it is bottled in dark glass to protect it from light and preserve its excellent flavour.

The Director of the Sv. Ivan Olive Oil Centre is Tomislav Duvnjak, a Maître Sommelier member in the Bailliage of Croatia.

Prepared by a Chaîne News Online Staff Writer
Researched from various sources. E&OE

Sv. Ivan Olive Oil Centre
Put Gaćeleza 1C
22211 Vodice

Web: olive-oil.hr 
Tel: +385 98 437 978