"Istra" is an extra virgin olive oil obtained directly from the fruit of the olive (Olea europaea L.) exclusively by mechanical processes, whose physico-chemical and sensory characteristics meet the specifications set out herein.
“Istra” olive oil may be produced from olives grown in the area of the Istrian peninsula from the following olive varieties: buga (synonym: črna), buža, črnica, drobnica, istarska belica (synonyms: istrska belica, istarska bjelica, bianchera), karbonaca, mata, plominka, puntoža, rošinjola, štorta, žižolera, frantoio, leccino, maurino, moraiolo, pendolino, and picholine.
In olive groves of agricultural holdings cultivating olives for the production of “Istra” olive oil, the listed olive varieties must be represented, individually or in different proportions, with a share of at least 80%.
For centuries, Istrian prosciutto has been a source of pride for the people of Istria. It is not merely a food product, but a reflection of a rich cultural heritage, traditionally shared with guests even in the most modest of times. It represents a bond that brings families together, passing on tradition, values and a sense of belonging to future generations.
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Istrian ox (Boškarin) meat is protected by a Protected Designation of Origin (PDO) at European Union level, guaranteeing its origin, traceability, and production within the native area of Istria. It is obtained exclusively from the indigenous Istrian cattle breed, which has been present for centuries on the Istrian peninsula, the Kvarner islands, the Karst (Kras), Ćićarija, and the Podgraje valley, including the southern slopes of the Brkini hills.
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