Stancija San Antonio
Stancija San Antonio owns 3 gold diplomas for its Karbonaca, Buža and Istrian Bjelica oils. The diplomas were awarded at the 19th Extra Virgin Olive Oil Festival in Vodnjan in 2013.
Stancija San Antonio was established in 2008 in Vodnjan, and the first olives were planted in 2009.
On it, we process 7000 olive trees, which are ecologically grown, and the oil is ecologically certified by internationally-renowned certification, most notably the following varieties: Buža ženska vodnjanska, Kar Karbonaca bonac, Istrian bjelica and Leccino.
The olive groves are situated about 100 meters above sea level and about 800 meters away from the sea.
They are located in areas where olive groves once belonged to the Romans, and the period that goes back to the time of the ancient Etruscans.
Roman military commanders in this area received a land of approximately 50 hectares (710*710 m), and they were called centuriaes. Each centuriae was bordered by a road so that in the area stretching from Žminj to Valtura, we still have Roman centuriae. They stretch across our olive groves, and the borders of the centuriaes are clearly seen on Google Earth.
How we transformed neglected olive groves into today’s exceptionally fertile and quality olive groves…
We cut the old and burnt trees to the ground and after two years new branches grew, which were dug up together with the roots (from one large root we can make up to 8 new shoots). Such a cultivation of shoots is extremely important because we have maintained the autochthonous olive variety that has grown for generations in this area. They are adapted to this climate, to the temperatures changes of day/night (Vodnjan has summer temperatures of 32 degrees – 12 degrees at night), they are more resistant to diseases and parasites, and give the best results in harvest and quality of olive oil.
We have approximately 3000 olives that we have made from old trees of autochthonous varieties. These are the Buža and Karbonaca, in jargon we call them coke or cocoons (log).
Over the past three years we have won more than 20 gold awards from international and domestic competitions.
Out of the awards, we would like to emphasize:
- Three gold medals and one silver on the world championships of olive oil in New York, US in 2013.
- Three gold medals from “Expo Milan, Italy 2013
- Five gold medals from “Smilje” in Split in 2013.
- Gold and silver from the International competition of extra-virgin oil in Tokyo, Japan
From the 2015 harvest.
- Three gold and one silver at the “Maslina” in Split
In the year 2014 we opened an olive grove and since then we have been processing olives for ourselves and others. We sell only oil from our olives; we do not buy olives or oil from other manufacturers.
We can boast that we have one of the most modern oil mills in Europe. We only produce extra virgin olive oil.
Extra virgin olive oil is obtained exclusively by mechanical processes at a temperature not exceeding 27 degrees Celsius. At the same time, we guarantee that our olives are processed only one hour after harvesting and the complete olive is used; in other words, nothing is thrown away.
From the meat and shells we produce humus – fertilizer, we separate the seed for heating (pellet), we dry the water part, from which we also produce fertilizer. In this way, we complete an ecological cycle of processing where we do not have any waste since we all use it again.
The oil mill processes approximately 2000kg (2 tons) of olives per hour. With the new technology, we get a more green colour in oil, more polyphenols, cleaner oils that have a longer life span.
After being processed, our oils must be filtered and placed in oxygen-free barrels (filled with nitrogen).
In this way, we extend the life span of the oil and it can last up to two years. Otherwise, after ten months they are rancid and inedible.
The importance of polyphenols …
Polyphenols are the antioxidants that we smell when smelling the oil and the feeling of “scratching” in the throat when we taste it.
Extra virgin olive oil must have a maximum of 0.80 free fatty acids (smk).
Our oils have between 0.15-0.20 or 4-6 times less than the permissible maximum smk.
If the feeling of “scratching in the throat” and the “fruitiness” in the scent is absent, this means that the oil is not an extra virgin and is produced at a higher temperature of 27 degrees Celsius.
We have two types of oils in 5 different flavours.
The first types are monosorts: Istrian Bjelica, Buža ženska vodnjanska, Karbonaca, Leccino.
Olive monosorts are harvested in September, harvest is by hand with the help of gloves (to avoid damage to the olive because any damage causes the olive to rot, and rotting damages the oil, increases the amount of fatty acids and decreases the quality), and the olive is cared for at a maximum level.
16 people harvest approximately 500 kg a day and with 100 kg of olives we get 8-12 kg of oil. Such oils are spicier, more intense in flavour and taste, which means they are very rich in polyphenols. They are needed 2-3 times less in quantity for the same strength of mixed oils. Monosorts mean that each sort is harvested separately and as such is processed and stored. For this reason, monosorts cost up to three times more, but ultimately only half the amount of oil is used for an intense taste.
Another type is a mix of oils. A mix of oils or a “blend” is an oil that contains several varieties of olive oils.
Mixed oil is not so spicy but it still has a strong intensity. 6 people pick olives with shakers, and in a day they pick 2000-3000 kg of olives. From 100 kg of olive we get 12-24 kg of oil.
Oils can be purchased in the following package sizes: 1 litre plastic bottle and glass bottle of 0.50 litre, 0.25 litre, 0.10 litre and a small bottle of 0,01 litre.
Small bottle of 0.01 litre
A small bottle of 0.01 litres is a unique product in our market. The bottle is designed to contain the amount of oil needed to spice one salad and main dish. So, it is ideal for caterers as an offer on a table with meals.
Every tourist who visited our oil mill said he would pay up to € 1 for this bottle of oil at a restaurant along with their meal without even thinking. They also stated that the quality of the oil at restaurants was extremely poor and they would be happy to return as guests to a restaurant that would like to offer such oil with food.
Benefits of Small Bottles:
- Hygienically sealed and does not lose quality
- The restaurant owner can charge a bottle
- The owner can monitor the inventory and plan spending
The bottle can also be used as a souvenir. For example: wrap the bottle in a decorative paper or bag and attach a card and gift to a guest. It is great advertisements for the renter, and for the guest a nice sign of attention.