{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-572d6a42.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-f4d0de30.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Croatian olive oil is making a come back.' data-url='/boclips/videos/5c54c396d8eafeecae1625c2' data-video-url='/boclips/videos/5c54c396d8eafeecae1625c2' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nCroatian olive oil is making a come back.\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eZagreb, Croatia - recent 1. Pan from table with olive oil samples to visitors tasting bread dipped in olive oil2. Pan from a bowl with olive oil to woman smelling and tasting the bread dipped in olive oil3. Mid of a woman eating a peace...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eZagreb, Croatia - recent \u003cbr/\u003e1. Pan from table with olive oil samples to visitors tasting bread dipped in olive oil\u003cbr/\u003e2. Pan from a bowl with olive oil to woman smelling and tasting the bread dipped in olive oil\u003cbr/\u003e3. Mid of a woman eating a peace of bread dipped in olive oil\u003cbr/\u003e4. Mid of visitors looking at displayed bottles of olive oil\u003cbr/\u003e5. Mid of hostess presenting exhibits\u003cbr/\u003e6. SOUNDBITE: (Croatian) Rene Bakalovic, Festival curator\u003cbr/\u003e\"A chunk of bread dipped in olive oil, which for centuries has been a delicious snack adored by Croatians from Istria and Dalmatia. Today, presented as a chef's selection of olive oils with a bread roll, is the first bite offered in the best restaurants around the world.\"\u003cbr/\u003e7. Wide of speakers and audience\u003cbr/\u003e8. Close of three bottles\u003cbr/\u003e9. Close of small bottle of olive oil\u003cbr/\u003e10. SOUNDBITE: (Croatian) Leopold Botteri, Festival selector\u003cbr/\u003e\"This festival is an opportunity to present a new, recently discovered, kind of olive called Buharica. There are only 50 olive trees of this kind, and this year the production allowed for bottling of only 1000 2.9 fl. oz (1 decilitre) bottles. They will be available at the price of HRK 99 (EUR 13.50).\"\u003cbr/\u003e11. Wide of tasting workshop\u003cbr/\u003e12. Wide of the people sitting at table\u003cbr/\u003e13. SOUNDBITE: (Croatian) Professor Olivera Koprivnjak, The Association of Professional Olive Oil Tasters\u003cbr/\u003e\"The oil has to be brought to the temperature of 28 to 30 degrees centigrade. We do this using glasses positioned on special heaters. The glasses have covers. At the moment of tasting, the taster takes the cover off and scents the contents of the glass.\" \u003cbr/\u003e14. Mid of attendants smelling and tasting oil\u003cbr/\u003e15. SOUNDBITE: (Croatian) Masa Dolicki, taking part in workshop\u003cbr/\u003e\"At the beginning of this year, my husband and I bought olive groves on the island of Sipan, near Dubrovnik. We decided to grow olives.\"\u003cbr/\u003e16. Wide of food being prepared in kitchen by chef\u003cbr/\u003e17. Close of garlic being chopped\u003cbr/\u003e18. Close of meat being turned in pan\u003cbr/\u003e19. Mid of Stephan Macchi flipping prawns in pan\u003cbr/\u003e20. Close of Stephan flipping prawns in pan\u003cbr/\u003e21. Close of dish decoration\u003cbr/\u003e22. SOUNDBITE: (French) Stephan Macchi, chef\u003cbr/\u003e\"Today we prepared dishes inspired by olive oils we have here. We sauteed prawns with mint and alfa-alfa sprouts. For the dessert we have fresh squeezed apple juice with honey and very spicy Frantoio olive oil. It is all mixed and jellied into a cubelet that melts in your mouth. It is exceptional.\"\u003cbr/\u003e23. Wide of visitors at tasting session\u003cbr/\u003e24. Close of oil on raw baby-beef tenderloin\u003cbr/\u003e25. Wide of Ana-Marija Strasek and Stephan Macchi tasting together\u003cbr/\u003e26. SOUNDBITE (Croatian) Ana-Marija Strasek, festival goer\u003cbr/\u003e\"Among the things I tasted I prefer the dessert. It is an apple jelly, served with a drop of Frantoio olive oil. It really makes a difference, and it really melts in you mouth.\"\u003cbr/\u003e27. Various of woman tasting food\u003cbr/\u003eOlive oil is making a come back in Croatia.\u003cbr/\u003eThe country's first olive oil festival is being held in Zagreb to celebrate the nation's small, but growing, industry.\u003cbr/\u003eThis week the best of Croatian oilve oil is being showcased at the first Croatian Oilve Oil Festival, in Zagreb.\u003cbr/\u003eFor years the local oil industry has been neglected, but now thanks to new found interest at home and abroad, the industry is experiencing a renaissance. \u003cbr/\u003eCroatia now produces over 6 million litres of olive oil every year.\u003cbr/\u003eDespite being very little compared to Spain and Italy, attitudes are changing.\u003cbr/\u003eAlready long forgotten ancient olive-groves are being utilised, and the new ones are being planted. \u003cbr/\u003eRene Bakalovic is the festival curator.\u003cbr/\u003eHe says the classic combination of bread dipped into olive oil is enjoyed in restaurants all over the world.\u003cbr/\u003eA few of the varieties being sampled at the festival are considered among the world's best, and have won numerous awards.\u003cbr/\u003eThere are 18 separate kinds of oils, from 20 different producers. \u003cbr/\u003eFor those wanting to learn more about olive oil, the festival has organised lectures and workshops.\u003cbr/\u003eLeopold Botteri is one of the festival's selectors.\u003cbr/\u003eHe says one of the stars of the show is Buharica oil.\u003cbr/\u003eThere are only 50 olive trees that produce Buharica oil left, making this one of the rarest oils around.\u003cbr/\u003eThis year the trees gave only 100 litres of oil. \u003cbr/\u003eThe oil has been bottled into 1000 2.9 fl. oz (1 decilitre) bottles, and one bottle is priced at �13,50 (around $10 US Dollars).\u003cbr/\u003eAt the workshops visitors are shown how to taste oils and distinguish their quality. \u003cbr/\u003eThe oil is warmed up in special glasses, which intensify its flavour and aroma. \u003cbr/\u003eThe aroma of virgin olive oil has to reflect healthy and fresh olives, and recall the aroma of fresh fruit. \u003cbr/\u003eProfessor Olivera Koprivnjak is from the Association of Professional Olive Oil Tasters.\u003cbr/\u003eHe says oil needs to be tasted at temperatures of around 28 to 30 degrees Celsius.  (82.4 - 86 degrees Fahrenheit ) \u003cbr/\u003eMasa Dolicki, a psychologist from Zagreb, is taking part in the tasting workshop.\u003cbr/\u003eShe says she has recently decided to grow olives with her husband.\u003cbr/\u003eMany chefs use a wide variety of olive oils to prepare different meals. \u003cbr/\u003eSuprisingly some oils are an excellent companion to sweets and chocolate cakes.\u003cbr/\u003eStephan Macchi, a French chef living in Zagreb, demonstrates creative cooking with olive oil.\u003cbr/\u003eHe says he's combining olive oil and with honey and apple juice.\u003cbr/\u003eThe oil is to be used moderately so as not to overpower the taste of the dish, according to Macchi. \u003cbr/\u003eOnce the cooking is done, it's time to sample the food.\u003cbr/\u003eOne woman enjoying the tasting session is Ana-Marija Strasek.\u003cbr/\u003eShe says she really like the apple jelly topped with olive oil.\u003cbr/\u003e\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv 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