Essence defined

Rosulja

Bottle size: 250

Organoleptic characteristics:

Free fatty acids: 0,25

Peroxide number: 1,85

Bitterness: markedly bitter (85% of scale)

Piquantness: piquant (80% of scale)

Rosulja or Rošinjola is a varietal recognized in Istria as an excellent oil crop of intensive odour with notes of medium mature tomato, artichokes, lettuce and dry fruits. A characteristic of this oil is a pronounced and, at the same time, well-balanced piquancy and bitterness. A refined and strong taste of rosulja is enriched by the admixture of healing herbs. The oil is clear; it has an intense golden colour with shades of green. Pairs well with meat, venison, oily fish and similar.