Franc Morgan knows a thing or two about olive growing. As one of Slovenia’s top olive growers, Franc has won gold medals at international olive oil competitions held annually in Italy. Like most of Slovenia’s producers of extra virgin olive oil, his groves are situated in the Istrian region, along the rugged Mediterranean peninsula. The Slovenian Istria is home to the northern-most climate where olives can be grown.

Olives have been cultivated here for centuries, mainly for local consumption. But now the Slovenian-produced olive oil is gaining something of an international reputation. The indigenous variety, Bianchera Istriana, endures the relatively low winter temperatures, and the fruits are ready for harvesting between November and mid-December. The oil, which is cold-pressed under rigorous conditions, is be bottled and sold as extra virgin, the highest quality.

Like most of Slovenia’s growers, Franc Morgan’s is still very much a boutique operation. The oil is supplied mainly to Slovenia’s top restaurants. Very little of this superb extra virgin oil is exported. But that is slowly changing, with increased development of the region, and increasing recognition from the world’s top chefs, who enthuse over the unique, slightly spicy taste that characterizes Slovenian extra virgin olive oil. Many of the growers also cultivate other varieties, such as the Leccino and Pendolino which are native to Tuscany in Italy. The resulting oil is smoother and fruitier, and is very highly regarded for its taste and colour.

The olive harvest begins in autumn and it is a special ritual which remains unchanged in modern times. Growers harvest the olives by hand when the fruits have reached the desired ripeness. The olives are weighed, barrels are counted, then the picked crop is quickly taken to be squeezed in a “torkla,” the traditional press. After the pressing and bottling is complete for another year, the villages celebrate with a well-earned feast. The celebrated local wines are drunk, food is made, and the olive oil is ready to be sold.

Olive oil is a crucial component in traditional Istrian dishes, which are characterized by fresh local seasonal vegetables, such as chicory, mangold and fennel, together with wild plants such as asparagus. The region is also home to truffles, the gourmet aromatic and mysterious fungi which can cost a small fortune. Given this gastronomic variety on offer, it’s hardly surprising that Slovenians have a taste for fine oil to enhance the flavors of their food. A typical dish created by a chef in the region would be local Adriatic bluefish pan fried over a bed of steamed asparagus.

Here are some Slovenian recipes you can try for yourself:

Dandelion salad
Take 250g dandelion greens, 80g smoked bacon, two potatoes and two eggs. Cook the potatoes and hardboil the eggs until they are just set. Cut the dandelion leaves into small pieces. Peel and slice the potatoes and the eggs, and arrange with the greens. Season with salt and pepper. Next chop the bacon and fry it in a pan until it’s crispy. Scatter the cooked bacon over the salad, add a good splash of olive oil, and enjoy.
And for a simple and slightly unusual way to appreciate Slovenian extra virgin olive oil, do as the Slovenians do and drizzle a little over a good vanilla ice cream. It’s utterly delicious!…