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Valencano Buža
Valencano Buža
Valencano Buža
Valencano Buža
Valencano Buža
Valencano Buža
Valencano Buža

Valencano Buža

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
401 mg/kg
Reported total-phenol result
Latest Release
2025
3 releases recorded
Buža Monovarietal
Organic

Valencano Buža is an organic extra virgin olive oil made solely from Buža olives, harvested in the first half of October 2023 in Bale, Istria, Croatia. It offers a fresh aroma, pleasantly bitter taste, and characteristically piquant finish. The sensory profile highlights medium green fruitiness, balanced bitterness, and spicy notes, with high polyphenols.

Evidence over time

Release History

2026 Predicted
Expected harvest: 15 October 2026

Sensory Profile

Fruitiness6
Bitterness5.6
Pungency6
Varieties
Buža
Phenols
~414 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
~0.17
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
~5.3
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2025
Harvested: 15 October 2025

Sensory Profile

Fruitiness6.2
Bitterness5.5
Pungency5.8
Varieties
Buža
Phenols
401 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.
Peroxide
6.3
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2024
Varieties
Buža
Phenols (Est.)
~414 mg/kg
Estimated based on historical data.
2023
Harvested: 15 October 2023

Sensory Profile

Fruitiness5.8
Bitterness5.7
Pungency6.2
Varieties
Buža
Phenols
427 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
0.17%
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 6.2
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 5.5
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 5.8
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 4.9
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 15 October 2025Harvest date disclosed
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 Buža 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 dataBuža
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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