The Underrated Dalmatian Olive Oil And Herbs You Should Know

Dalmatia is a historical region located along the eastern shore of the Adriatic Sea in Croatia spreading from the island of Rab in the north to the Bay of Kotor in the south.

The area is mainly known for its breathtaking coastline with beautiful beaches, historical cities, national parks and restaurants offering Dalmatian food delights. The delicious Mediterranean cuisine includes specialities such as seafood, grilled fish, octopus, lamb, olive oils and regional wines.

Many local olive oils remain relatively unknown outside the region despite its unique qualities. They hold great potential for those seeking high-quality olive oils from this region and a bit out off-the-beaten-track.

In Dalmatia many households have their own olive trees and produce their own homemade extra virgin olive oil. They take care of their olive trees with a love of attention and care which. isa part of the local culture and way of slow-living.

Region known for its rich herbal tradition

Herbs are very often used fried or fresh in the local cuisine and are essential for flavoring dishes. Many herbs are often found in the wild , however they can be as well cultivated in gardens or farms. Some of the very known Dalmatian herbs contribute a lot to the rich culinary heritage of the area and include:

1. Dalmatian sage (Salvia officinalis) is growing wild on limestone cliffs (karst) with a cluster of pink and purple flowers. The cliffs creates a red soil full of minerals that suits sage growth. Sage is also commonly cultivated in family-owned farms and holds an important part of the local agriculture. This region with sunny and dry summers and mild winters has perfect conditions for the high-quality sage cultivation. Its aromatic and distinctive taste is used to flavor casseroles and stuffing, toasted potatoes or root vegetables, pairs well with eggs, pineapple, lamb, chicken breads. Salvia officinalis is also used in herbal teas and essential oils production.
2. Rosemary (Rosmarinus officinalis) is not exclusive to this region but widely cultivated and used in the local cuisine, particularly with roasted meats, poratoes and breads. It is also known for its medicinal and aromatic qualities. Its needle-like leaves are also infused into oils or vinegars for flavoring.
3. Dalmatian Laurel (Laurus nobilis)also known as bay laurel is an evergreen tree producing aromatic leaves. It can be used dried or fresh as a culinary herb to impart a intense flavor to soups, sauces and stews.
4. Marjoram (Origanum majorana) has a mild and lightly sweet flavor. Its used to season vegetables, meats and tomato-based dishes.
5. Thyme (Thymus vulgaris) is a herb with a strong and aromatic flavor. Dalmatian thyme has gray-green leaves and produces small pink or purple flowers. It’s often used to season traditional Mediterranean recipes such as fish, grilled meats, vegetables, stew and marinades.

The aromatic blend in the traditional cuisine

The choice and quantities of herbs can vary based on personal preference and local variations. Some recipes include additional herbs. The combination of the herbs above contributes to the flavorful and unique character of the traditional Dalmatian dishes such as:

• Peka – a slowly cooking dish in the oven or under the peka bell. The slow cooking method allows all flavors to meld and intensify. Rosemary will pair well. withroasted meats, Thyme will bring some minty flavor, Bay leave adds slightly floral scent and Sage more robust taste to the dish.
• Crni rizot – known as black risotto made of local cuttlefish, squid or other locally available seafood. Dalmatian Sage will enhance the depth of its flavor, bay leaves will add a subtle and aromatic taste. The dish is slowly cooked, stirred from time to time until achieved a creamy texture.
• Octopus salad – In this region octopus is often tenderised before cooking to get more softer texture. Dalmatian Sage will complement the seafood flavors, Marjoram will bring some herbal note to the salad.
• Pasticada – traditional dish with beef marinated in red wine vinegar and later slowly braised in a rich sauce. The local Prošek wine, prunes, bacon, rosemary and bay leaves are added to the sauce.
• Soparnik features. aspecific filling made of Swiss chard (vlitva) combined with onions, parsley, garlic and local olive oil. It is traditionally cooked in a wood-fired oven which brings an unique smoky flavor to the dish.
• Brodet also known as brodetto or brudet is a traditional fish stew. Rosemary, Bay Leaves, Marjoram and Thyme are commonly used in Dalmatian brodet to add more depth and complexity to the stew

Is the local olive oil high-quality?

Dalmatia is renowned for its high-quality olive oil production and main ingredient in the local cuisine. Did you know the oldest olive tree in Dalmatia is 2000 years old? The Adriatic climate with mild winters and warm summers provides a perfect environment for olive cultivation.

The common olive varieties in this region include Oblica, Lasovka, Drobnica, Šolta and Levantinka, each with its unique characteristics. The taste depends on the olive variety, harvesting time and processing techniques used but it is mainly fruity with some notes of herbs and almonds. Dalmatian olive oil is often classified as extra virgin olive oil (EVOO) which meets specific quality standards like low acidity.

Locals commonly use as a finishing oil to drizzle over salads, grilled vegetables, fresh seafood and various traditional Dalmatian dishes. It has a high smoke point so it can be used for medium-high heat cooking.

These are just few examples of lesser-know olive oils you can spot in this region with distinct flavors and qualities. Trying those true hidden gems will allow you to discover the rich olive oil heritage of Dalmatia and find and uniqueness beyond very known brands.

Where to buy Dalmatian olive oil?

Visit olive oil producers who welcome travellers like you with a tasting offer. You will also learn about the process of production. It’s common to sell local olive oil in some restaurants and cafes so don’t forget to ask them for a sample. Here are some examples of the places you can visit to experience olive oil tasting:

The Pensa Farm

Hrvatskih branitelja 18 21215 Kastel Luksic.

This family-run farm in Kaštel Lukšić (OPG Pensa) offers an organic extra virgin olive oil in three varieties:

• Oblica has a scent of fresh olive fruit, sweet and mild spicy taste. It goes well with white fish and meat, young cheese and boiled vegetables
• Levantinka tastes bitter with a strong fruity flavor. The spiciness is more profound. It matches best with red meat, tuna steaks with grilled mushrooms, egg plants and zucchini.
• Lastovka has a slightly nutty and peppery taste, good with sea food like salty anchovies, octopus salad and cod meals. 

The tasting tours organised by owners, Ivan and Eva, are bookable in Croatian, English, German and Italian and feature olives, olive oil and liqueur tasting. The hosts are explaining the olive oil production process, giving tips to the visitors on how to taste it properly or how to recognise the good quality olive oil.

Jurković family olive farm

Šibenik HR, Ul. Šibenska 28, 22000, Brodarica.

The gold medal awarded extra virgin olive oil producer from Brodarica, Jurković family olive farm (OPG Jurković) is located in Brodarica. This certified organic producer is offering Dalmatian varieties such as Oblica, Krvavica and Italian Leccino and Pendolino.

When visiting their fantastic location where beautiful olive trees are growing you can tell they invested a lot of time, effort and love to build the place. Remember to call them to make an appointment when planning to try their delicacies.

The family farm Franušić

Hodilje 1, 20230 Hodilje.

The family farm Franušić in Hodilje, (OPG Franušić-Hodilje) produces a blend of several olive varieties, mainly the native Oblica and Paštrica. Oblica, as mentioned earlier is rather sweet, while Paštrica has more bitter taste. The blend results with milder taste of olive oil which fits for wider use. The family Franušić has a great tradition of picking the olives by hand.

It’s a beautiful place with very friendly hosts. The visitors can try their delicious homemade olive oil together with local side dishes surrounded by the amazing nature.