From Istria, across Kvarner, to the far south of Dalmatia, there is almost no place where at least one household does not produce olive oil. That is why it is almost impossible to calculate how many thousands of litres of olive oil a year are produced in Croatia. It is almost equally impossible to count the awards that Croatian olive oils have won on various prestigious competitions.
Laymen may perhaps divide the olives only into black and green because they do not know that black is actually fully matured green olive harvested later in November and December. The proper distribution of olive is on the cultivar, and most commonly in Croatia there are oblica, buža, plominka, drobnica, rosulja, levantika, lastovka and istarska bjelica.
Unlike olive trees, olive oils are divided into extra virgin and virgin. This is a difference in quality, which is primarily related to the amount of free fatty acids, which actually shows how much olive was healthy at the time of processing. Less free fatty acids the oil has, of higher quality it is, and thus becomes extra virgin.
Olive oil is considered one of the healthiest fats, and its regular use is believed to help prevent heart, cancer, and immune system disorders. Not surprisingly, it is an inexpensive addition to dishes throughout the Mediterranean, for marinades, spreads, salads, fish and meat, and even desserts. Many households along the Adriatic coast almost use no other fat in their kitchens, so olive oil is used even for egg frying.