Welcome to the Oil mill Posedarje web site. Here you can find information about our products and services.
Our top level technology of olive processing represents a guarantee of the top level quality we produce. We use the most modern technology in the world that guarantees the maximum efficiency.
| The process of oil production |
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 The olive oil is produced by squeezing and then pressing the fruit. There are different methods of pressing the fruit, but the healthiest one is considered to be the so-called cold pressure. The quality of olive oil largely depends on different factors such as ripeness, the method of processing, soil quality, the vicinity of the sea, climatic conditions, methods and time of storage of the fruit before processing (olives should be processed 24 hours after harvest).According to its quality, the oil can be divided as follows: virgin, extra virgin, olive oil and sansa oil. A very interesting notion is that olive oil does not gain its quality as it gets older, on the contrary, its consumption is recommended within two years.  Olive oil mainly consists of single desaturated fat acids and multiple desaturated fat acids,while the rest of it consists of saturated fat acids. Due to the presence of desaturated fat acids ,olive oil decraeses the level of cholesterol while the olein acid increases the level of lipoproteins. Olive oil owes to all these qualities the beneficial effects on the heart and blood vessels.The Republic of Croatia owes to its position and climatic conditions the opportunity to become one of the leading manufacturers of top level olive oil, the quality of which is especially important to protected by an authenticity sign. The Croatian olive oil has found its place among the best olive oils of the world. |
