Biokovo's green gold: The tradition of olive harvesting and the journey of olive oil on the Makarska Riviera

When the summer heat subsides, the Makarska Riviera lives to the rhythm of the olive. October and November are the time for the harvest, an ancient ritual that forms the foundation of the Mediterranean diet. Discover where the finest Dalmatian oil is born and why it is so highly valued.

1. Centuries of tradition: Olive harvesting on the Riviera

Autumn in the villages beneath Biokovo, such as Gornji Tučepi, Bast, or Krvavica, smells of earth and fresh leaves. The olive harvest is not just agricultural work—it is a family and social event. Entire families, often with the help of friends and neighbors, gather in the olive groves. The silence of the grove is occasionally broken by laughter and conversation, creating an authentic atmosphere.

Tradition dictates hand-picking or combing the fruits directly onto nets, ensuring the olives are not damaged. Particular attention is paid to the early harvest of green fruits, which yield oil of exceptional piquancy and bitterness but are extremely rich in polyphenols, key to good health.

Variety of flavors: Which olive cultivars grow on Biokovo?

The specific taste and quality of the oil from the Makarska Riviera are due to the indigenous cultivars that thrive on the steep slopes of Biokovo. The dominant cultivar is Oblica, which yields a mild and harmonious oil, ideal for broad use in the kitchen. Alongside Oblica, there are also Drobnica and Mastrinka (also known as Lastovka), which contribute more intense, fruity notes and increase the oil's stability. This blend of cultivars creates the distinctive, rich flavor profile of the local oil.

2. The journey to gold: Oil mills and oil quality

The quality of olive oil depends not only on the olive but also on the speed of processing. The crucial rule on the Riviera is the 24-hour Rule: olives must be processed in the oil mill (uljara/mlinica) within 24 hours, ideally within a few hours of picking. The faster the processing, the lower the oil's acidity and the higher its quality.

The cold pressing process: How extra virgin olive oil is created

Today, modern oil mills on the Riviera use cold pressing (extraction). The process begins with washing and milling the olives (pits and flesh) into a thick paste. This paste is then gently mixed (malaksiranje) at temperatures below 27 °C. Maintaining a low temperature is crucial because it ensures the oil retains all its nutrients, especially the sensitive polyphenols and vitamins. The final stage is centrifugation, which mechanically separates the oil from water and solid particles. Only oil obtained through this cold, exclusively mechanical process can carry the title Extra Virgin Olive Oil (Extra Vergine).

For the local people, this is not just a food item; it is a true medicinal nectar.

If you are visiting in the autumn, look for an opportunity to taste. Freshly pressed oil is sampled on a piece of warm, toasted bread with a pinch of sea salt—an experience that encapsulates all of Dalmatia.

3. More than food: Health benefits and use

The Mediterranean diet, founded on olive oil, is considered one of the healthiest in the world. Locally, Biokovo's extra virgin oil is valued for its high content of polyphenols (powerful antioxidants) and monounsaturated fats.

However, its application extends beyond the kitchen. For centuries, women have used it as a natural cosmetic agent. Whether for skin and hair care or as a base for medicinal preparations, olive oil is a versatile gift of nature.

Conclusion

Visiting the Makarska Riviera in autumn offers a unique opportunity to experience authentic tradition. When you realize that every drop of golden oil on your plate contains the labor of an entire family and the centuries-old history of Dalmatia, you will know that it is more than just a simple food item—it is the culture, health, and identity of Biokovo and the Adriatic.