Quality
- From the beginning, Valencano was created as an organic plantation and has been continuously operated and certified as such.
- In the summer of 2022, we expanded the olive grove with another two, directly adjacent, small plantations. Both were operated like organic plantation but not yet certified – the formal official conversion was completed in 2025.
- Harvested by hand.
- Within a few hours after harvest, the olives are processed into oil.
- Processing at Grubić in Bale and San Antonio in Vodnjan:
- Modern processing lines that meet the highest quality standards, with innovative elements where the years of experience of the Grubić and Marijanović families can come into play.
- The olives are first washed and the leaves separated.
- They are then crushed into a paste by a hammer or knife mill and stirred for about half an hour under constant cooling.
- The oil is then separated from the solids in a decanter (screw press).
- Finally, the vegetative water is separated in a centrifuge.
- The entire process takes place slowly at a controlled temperature of 24-25°C and does not exceed 26°C at any time – thus meeting the criteria of extra virgin olive oil (cold pressed).
- In Valencano, immediately after the harvest and processing of a variety is completed, the oil is filtered and stored as a batch.
- Storage takes place in stainless steel tanks covered with nitrogen at 14-19°C.
- The bottling is carried out in small quantities as required and, like the labeling, is handmade.
- We only produce certified organic extra virgin olive oil (EVOO).
Our analytic values based on olive harvest 2025:
Type of value | Unit of measurement | Limit | Valencano | Valencano | Valencano |
Acid value | g/100g oil | <0.8 | 0.19 | 0.16 | 0.15 |
Peroxide value | mEq O2/kg oil | <20 | 3.4 | 6.3 | 6.3 |
Polyphenol | mg/kg oil | >250 | 605 | 401 | 410 |