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Kozlović Extra Virgin Olive Oil
Kozlović Extra Virgin Olive Oil
Kozlović Extra Virgin Olive Oil

Kozlović Extra Virgin Olive Oil

Produced by Kozlović — producer profile

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Verification
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Award Record
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Phenols
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No phenol data found
Latest Release
2025
2 releases recorded
BužaBiancheraLeccino

This award winning extra virgin olive oil is hand harvested and made from a blend of buža, bianchera, and leccino olive varieties. The olives are pressed immediately after picking to preserve freshness and quality. The oil displays an intense olive green color when fresh, maturing to gold yellow with green reflections. It offers a fruity aroma reminiscent of green apple with spicy notes, and a spicy taste characteristic of young olive oil. With an exceptionally low oleic acid content of 0.2%, this oil has earned numerous gold medals at prestigious international competitions including NYIOOC New York, JJOOP Tokyo, and Olive oils competition Los Angeles.

Evidence over time

Release History

2026 Predicted
Expected availability: 14 November 2026
Varieties
Buža Bianchera Leccino
FFA
~0.2
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
2025
Available: 14 November 2025
Varieties
Buža Bianchera Leccino
FFA
0.2%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
2024
Varieties
Buža Bianchera Leccino
FFA
0.2%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
1904
Producer established

Kozlović was established in 1904.

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Sensory Profile & Character

Sensory Profile

Fruitiness 4.3
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 3.5
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 3.5
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 4
Polyphenols are naturally occurring compounds found in olives and other plants. In olive oil, reported phenolic content is a chemistry measure that can be associated with bitterness, pungency and oxidative stability; total phenols are not interchangeable with hydroxytyrosol-plus-derivatives measurement used for the EU-authorised wording.
fresh almond butter herbs smooth

Estimated Based on profiles for: Buža, Bianchera, Leccino .

Freshness & season

Harvest freshness

The harvest date is disclosed on the bottle or product information, making the release easier to date and compare.

Why choose it

Choose a recent, clearly dated release when you want the most vivid expression of its aromas and flavour.

Worth knowing

A harvest date does not reveal how the oil was stored, so date is an important signal rather than a guarantee of condition.

Product informationHarvest date disclosed
Place & provenance

Sense of place

This oil is listed as originating in Buje, Istria County, Croatia.

Why choose it

Choose a clearly identified origin when local identity, traceability and connection to a particular growing area matter to you.

Worth knowing

Origin can make an oil distinctive, but does not by itself guarantee quality or a particular flavour.

Listed originBuje, Istria County, Croatia
Harvest & milling

How it was made

The olives are listed as being harvested manually.

Why choose it

These practices may appeal when you value hands-on harvesting, cooler fruit handling or direct estate control over milling.

Worth knowing

They describe production methods, not elapsed harvest-to-mill time or proof that the finished oil is fresher or better.

Product informationHand picked
Olive composition

Blend

The latest release lists Buža, Bianchera, Leccino.

Why choose it

A blend can combine complementary cultivar traits and offer a broader flavour profile.

Worth knowing

The listed varieties do not reveal their proportions or prove a particular blending intention.

Release dataBužaBiancheraLeccino

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