{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='The success of Istrian Olive Oil' data-url='/boclips/videos/5c54d35ad8eafeecae1e935c' data-video-url='/boclips/videos/5c54d35ad8eafeecae1e935c' 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\nThe success of Istrian Olive Oil\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'\u003eLEAD IN: It's a centuries old tradition that is finally getting world recognition.Olive oil from the Croatian peninsula of Istria, in the northern Adriatic, has taken several top positions among the world's best extra virgin olive oils,...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eLEAD IN: It's a centuries old tradition that is finally getting world recognition.Olive oil from the Croatian peninsula of Istria, in the northern Adriatic, has taken several top positions among the world's best extra virgin olive oils, leaving behind better-known competitors from Tuscany or Andalusia.STORYLINE: Olive groves stretch across large areas of Istria, a peninsula in the Adriatic Sea. This year's edition of the world guide for extra virgin olive oils \"Flos Olei 2017\" has included 60 olive growers and olive oil makers from Istria, which was named the world's best quality olive growing region for the second year. The region's tourism board says that Istrian olive growers are among the world's 500 best olive growers, with a share of twelve percent in the global community of extra virgin olive oil makers.Somewhat bitter and of distinctive taste, the oil from Istria has earned its special place over past decades of hard work by small family businesses in this windy and rocky zone.The Istria olive oil producers have kept their tradition alive even as they changed their ways to adapt to contemporary needs. Olive grower Nicoletta Balija says \"For example, 50 years ago, the olive oil that has been produced here in Istria was absolutely different from what we have now, because the cultivating methods were different, the time when olives used to be picked was different, and of course people were expecting a different quality and different flavours in the oil. So, the oil that my grandfather produced was not bitter, it was not spicy it was not so aromatic as we have it today.\" Antonio Pastrovicchio, another olive grower from Vodnjana, says \"it's a lot of work, only work.\"\"We have embraced serious labour 20 years ago and now we are seeing results of that,\" he says \"we were the second for a couple of years, behind Tuscany, but now we succeeded being the first for two years in a row (in the Flos Olei 2017 list). We should protect it, so when you go to pick and you see it's healthy, that's great pleasure because you know good oil will come out of it.\"Virgin olive oil plays a central role in Istrian food traditions, which boasts hard cheese, fish, truffles and other specialties. \"Judging by the result in the last few years, it turned out the quality of oil has been improving, offering new tastes, new smells, new pleasures,\" says Dusan Cernjul, a chef and restaurant owner from Sisan. \"I think the climate change has been good for us in Istria, giving us something new each year.\"When it comes to oil-tasting, it takes a special technique to sense the very best of each oil, explains another grower, Tedi Chiavalon.\"Just a little bit of oil in our mouth, like this, and we have to transfer it practically all over our mouth and make like this (sound) and then swallow,\" \"With this technique we have to recognize two things: first, bitterness here, so the oil must be very bitter in this area (mouth), after that very spicy here (throat.)\"\"So bitter and spicy, maybe some of you will start coughing after it, but it's not a bad thing\". Olive groves can be seen everywhere across the region. Acres and acres of olive trees pepper the Istrian landscape.Drone footage  - MUTEVodnjan, Croatia - March 19, 2017 1. Aerial 11th century church and olives farm in the background2. Fly over olive treesFazana, Croatia -  March 18, 2017 3. Setup Nicoletta Balija, olive grower on her olive farm4. Close of her hand and olive tree branch5. SOUNDBITE (English) Nicoletta Balija, Olive grower\"For example, 50 years ago, the olive oil that has been produced here in Istria was absolutely different from what we have now, because the cultivating methods were different, the time when olives used to be picked was different, and of course people were expecting a different quality and different flavours in the oil. So, the oil that my grandfather produced was not bitter, it was not spicy it was not so aromatic as we have it today.\" Drone footage  - MUTEFazana, Croatia -  March 18, 2017 6. Cutaway aerial drone shot of olive treesFazana, Croatia -  March 18, 2017 7. SOUNDBITE (English) Nicoletta Balija, Olive grower\"Terroir (terrain) is very specific in Istria. Istria is the northernest region in the world where olives are cultivated and olive oil is produced and this gives to the olive oil from Istria a completely different character\"Vodnjan, Croatia -  March 17, 2017 8. Award winning oil maker Antonio Pastrovicchio walks through his olive farm9. Pastrovicchio cuts branches of an olive tree10. Close of the same11. SOUNDBITE (Croatian) Antonio Pastrovicchio, Olive grower\"It's a lot of work, only work. We have embraced serious labour 20 years ago and now we are slowly seeing results of that. We were the second for a couple of years, behind Tuscany, but now we succeeded being the first for two years in a row.\" 12. Cutaway tools13. SOUNDBITE (Croatian) Antonio Pastrovicchio, Olive grower\"We should protect it, so when you go to pick and you see it's healthy, that's great pleasure because you know good oil will come out of it \"14. Medals, diplomas and Plaques on Pastrovicchio's wall15. Pan medals16. Close medal17. Pastrovicchio opening a bottle of olive oil18. Close of oil pouring from bottle 19. Oil and cheeseDrone footage  - MUTESisan, Croatia -  March 18, 2017 20. Aerial of Dusan Cernjul inspects olive tree in his hotel/restaurant backyard (mute)Sisan, Croatia -  March 18, 2017 21. Olive tree22. Olive tree branches23. SOUNDBITE (Croatian) Dusan Cernjul, Hotel owner/ chef \"Judging by the results in the last few years, it turned out the quality of oil has been improving, offering new tastes, new smells, new pleasures. I think the climate change has been good for us in Istria, giving us something new each year.\"Drone footage  - MUTEVodnjan, Croatia -  March 19, 2017 24. Aerial town and church tower25. Aerial olive farmsASSOCIATED PRESSVodnjan, Croatia -  March 19, 2017 26. Interior of olive oil tasting room 27. Close oil poured into tasting glass28. Close oil in a glass29. Glass preheated before tasting30. Olive grower Tedi Chiavalon smells olive oil31. SOUNDBITE (English) Tedi Chiavalon, Olive grower\"Just a little bit of oil in our mouth, like this, and we have to transfer it practically all over our mouth and make like this (sound).\"32.  Cutaway Chiavalon tastes oil33.  SOUNDBITE (English) Tedi Chiavalon, Olive grower:\"…and then swallow. With this technique we have to recognize two things: first, bitterness here, so the oil must be very bitter in this area (mouth), after that very spicy here (points to his throat). So bitter and spicy, maybe some of you will start coughing after it, but it's not a bad thing\"Drone footage  - MUTEBarbariga, Croatia -  March 19, 2017 34.  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