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Valencano Bjelica
Valencano Bjelica
Valencano Bjelica
Valencano Bjelica
Valencano Bjelica
Valencano Bjelica
Valencano Bjelica
Valencano Bjelica
Valencano Bjelica

Valencano Bjelica

Produced by Valencano Olive Oil — producer profile

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Verification
Not found
No lab verification data found
Award Record
Not found
No award data found
Phenols
605 mg/kg
Reported total-phenol result
Latest Release
2024
2 releases recorded
Bjelica High Phenolic Monovarietal
Organic

Valencano Bjelica is an organic extra virgin olive oil made from the Istarska Bjelica (Bianchera) variety, harvested in early in the season from the groves in Bale, Istria, Croatia. It offers an intense green fruitiness, with pronounced bitter and spicy notes, classified as a well-balanced oil of excellent quality. Featuring low acidity and high polyphenols, it has earned prestigious awards including Gold at the 2023 New York International Olive Oil Competition and Flos Olei recognitions.

Evidence over time

Release History

2025
Current harvest year

No release has been recorded for this harvest year yet.

2024
Harvested: 1 October 2025

Sensory Profile

Fruitiness6.4
Bitterness6.1
Pungency6.7
Harvest Type
Early Harvest
Varieties
Bjelica
Phenols
605 mg/kg
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.
This reported total-phenol result is not the hydroxytyrosol-plus-derivatives measurement used to assess the EU-authorised olive-oil wording.
FFA
0.19%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
3.4
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2023
Harvested: 5 October 2023

Sensory Profile

Fruitiness6.2
Bitterness6.5
Pungency6.7
Harvest Type
Early Harvest
Varieties
Bjelica
Phenols
455 mg/kg
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.
This reported total-phenol result is not the hydroxytyrosol-plus-derivatives measurement used to assess the EU-authorised olive-oil wording.
FFA
0.19%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
4.3
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2006
Producer established

Valencano Olive Oil was established in 2006.

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Sensory Profile & Character

Sensory Profile

Fruitiness 6.4
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 6.1
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 6.7
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 7.5
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.

Measured Sensory analysis from laboratory testing.

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 informationHarvested 1 October 2025Harvest date disclosed
Phenols & structure

High phenolic

The latest release lists 605 mg/kg total phenols.

Why choose it

Higher-phenol oils often suit customers who enjoy assertive bitterness and peppery pungency, and phenols can contribute to oxidative stability.

Worth knowing

A total-phenol result alone does not establish eligibility for a specific regulated health claim.

Published value605 mg/kg
Place & provenance

Sense of place

This oil is listed as originating in Bale, 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 originBale, Istria County, Croatia
Olive composition

Single variety listed

The latest release lists Bjelica as its only recorded cultivar.

Why choose it

A release listing one cultivar is useful when you want to explore that variety's typical character.

Worth knowing

One listed cultivar does not record a percentage, so it should not be treated as proof of 100% composition without a source saying so.

Release dataBjelica
Farming & certification

Growing choices

The oil records certification to an organic production standard.

Why choose it

Choose the practices and certifications that best match your environmental and farming priorities.

Worth knowing

Farming method and certification may guide values-based choices, but do not automatically determine flavour, freshness or nutritional value.

Certification details listedCertified organic · Unspecified

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