Club Exclusive: Croatian Extra Rare Olive Oil - Citizens of Soil

Croatian Extra Virgin Olive Oil - Citizens of Soil

A dark glass bottle with a white label reading Citizens of Soil lies on top of a crate filled with green olives outdoors.

Croatian Extra Virgin Olive Oil *Launching 7th of July* - Citizens of Soil

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Croatian Olive Oil Extra Rare

Name: Croatian Olive Oil Extra Rare
Brand: Citizens of Soil
SKU: CR-IST-2025-500-Bottle-Bundle
Price: 40.00 GBP
Availability: InStock

—Intense & Grassy—

Unique, small-batches sourced by an olive oil sommelier.

Packed with polyphenols.

Third-party lab and sensory testing.

This early-harvest oil comes in at 462 mg/kg of total polyphenols (when tested in Jan 2026), which is above the 250 mg/kg benchmark set by EU Regulation (No. 432/2012) about high-polyphenol olive oils. 403mg/kg out of 462mg/kg total polyphenols are hydroxytyrosol, tyrosol, and their derivatives— making it 1.6x the EU health claim level threshold for helping blood lipid protection from oxidative stress.

Other facts per 100ml:
Energy: 3693kj / 882kcal
Total fat: 100g
Carbohydrates: 0g
Proteins: 0g
Sugar: 0g
Salt: 0g

We open up our independently-verified, lab analysis reports to showcase the oil's quality.

Small-batch. Family-owned. Regenerativly-farmed.

Sourced from Lena in Istria—a region consecutively crowned the world’s best for olive oil.

Early harvest. Indigenous varieties. Made by one of the world’s top-10 small-batch producers. A curated blend crafted with chefs in mind. From the land of truffles and wine, this is a bold bottle for pouring over a range of dishes from cheese to chocolate.

The beautifully designed box was inspired by the name of the groves, “Brist” (‘brijest’ tree, or elm), the design represents both the tree, and a bird’s eye view of the ancient stone kažun hut found on the land.

This is one of our "Extra Rare" limited batches and is best used as a finishing EVOO to keep the high level of antioxidants and peppery flavour intact.

1 glass bottle: 500ml.

Harvest: October 2025.

Variety: Field blend of Buža, Bianchera, Karbonaca, and Puntoža.

Polyphenols: 462 mg/kg (in Jan ‘26).

Origin: Vodnjan, Istria, Croatia.

Process: Superior category extra virgin olive oil obtained directly from mechanical (never heat or chemical) means; 0.10% acidity. The olives are milled within hours of being picked. This oil is filtered.

Agriculture: 10 hectares, organically-farmed with regenerative practices.

Soil type: Terra rossa and limestone.

Twenty years ago, Lena’s father, Silvano, revitalised an overgrown olive grove. On it lived 57 centennial trees, all of an indigenous local variety, Buža.

And from the moment Lena tried the juice from the fruits of these once-abandoned trees and experienced her first harvest, she knew that this was her calling.

The whole family now works on their small-batch oils, hand harvested and then milled in a state-of-the-art facility. This quality is reflected in their consistent wins:

⭐️ Gold Award 2018, 2020, 2022 at NYIOOC World Olive Oil Competition (USA)
⭐️ World Top 50 Award in the EVOOLEUM Guide 2021, 2022

See their full story.

Tastes like...

Nose: artichoke, green tomatoes, and green leaves.

Palate: apple and green almond, with a medium bitterness and a sharper bite of pepper.

Pairs with...
Really loves a risotto, sings in soups, amazing in arugula salads, enjoys an aged cheese, and pairs beautifully with dark chocolate.

100% olives from small batches. Nothin' but the juice, baby.

This early-harvest oil comes in at 462 mg/kg of total polyphenols (when tested in Jan 2026), which is above the 250 mg/kg benchmark set by EU Regulation (No. 432/2012) about high-polyphenol olive oils.

Other facts per 100ml:
Energy: 3693kj / 882kcal
Total fat: 100g
Carbohydrates: 0g
Proteins: 0g
Sugar: 0g
Salt: 0g

We open up our independently-verified, lab analysis reports to showcase the oil's quality.

4.92

01. Cook

02. Drizzle

03. Spoon

04. Bake

How to use

Time to do some myth-busting. You can—and should—cook with extra virgin olive oil. In fact, it's the healthiest fat you can cook with. While many reserve EVOO to dress salads or dip bread, we take our cues from the Med, where they roast, fry, and cook just about everything in it. Studies also show it actually increases the nutritional value of what it cooks!

From hearty bean stews to luxurious chocolate mousse, no dish is complete without a finish of liquid gold. Like your salt, pepper, or squeeze of lemon, think of olive oil as a seasoning, a final drizzle to bring the flavours together.

Call it a ritual, a cure, or a lifestyle—a spoonful a day can go a long way. If you want to really feel the benefits of EVOO, studies suggest you need between 25-50ml a day. For some, a daily morning spoonful is a great way to act as a prebiotic and support nutritional absorption from the start.

Extra virgin olive oil is not just for bread and savoury foods or dishes, it's a staple in sweet goods across the Mediterranean. Swap out butter in your cookies or crumble topping, use it in homemade granola, or wow your guests with a liquid gold cake like the Greek classic Portokalopita.

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Strawberries and cream with olive oil

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