The farm boasts a hundred-year-old tradition.
We are, in fact, continuing the work of our predecessors, following the path laid out by our grandfather Sedmak Ivan (the son of Luka, the great-grandfather), who was a viticulturist and olive grower in Boršt, near Trieste.
All from the year 1904, the family Sedmak devoted themselves to the cultivation of olive trees, with a loving, self-sacrificing commitment and a deep respect for nature. After the year 1970, the tradition was taken over by the family Mahnič.
The 1990s brought along a new drive, when the attachment to the roots and family tradition was joined by research, education and innovation as a key factor to the farm’s development. It was with this approach that we rejuvenated the existing plantations and enlarged the number of olive trees, giving the precedence to the most important autochthon sort, the Belica or Bianchera.
The Sort: cultivar Belica / Bianchera
Synonyms: Belizza, Biancara, Biancaria, Istrian Belica, Regular Belica, Žlahtna Belica.
Legend has it that the Belica originates from the times when a Greek sailor brought it to Breg on one of his voyages. The sort soon proved to be very resistant to the area’s typical winter conditions, when the strong north-east winds (Burja) rage wildly around the Trieste area.
Another interesting fact is that Belica’s flowers self-pollinate.
The maturity time of the plant is relatively late, while the yield from the press is rather high, over 16%.
The oil produced from the Belica olives is very highly esteemed among connoisseurs, also because of its good smell and taste. Three qualities that stand out are its fruitiness, pungency and bitterness. These characteristics are highly praised because they guarantee that the oil was pressed from not entirely ripened fruit, from olive trees with a high concentration of polyphenols.
Researches conducted by Professor L. Conte and his colleagues at the Department of Alimentation at the University of Udine show that the oil produced from the Belica olive sort contain the highest concentration of polyprorhene varieties compared to other olive sorts, as for example the Leccino, Leccio del Corno, Maurino and Pendolino.
The oil that we produce from the Belica is the main ingredient of the extra-virgin olive oil with protected designation of origin (DOP) “Tergeste”, produced in the province of Trieste. Its presence guarantees the required physical, chemical and organoleptic characteristics.
“The Oil from Our Fields … Poljana”
The catastral plots in the Trieste province, individually as well as in groups, valleys, slopes, brooks, woods, pastures, etc, have kept their old, traditional names.
Our ancestors gave them inventive, sometimes even magical names. In some cases, the traditional names reveal their origins, but very frequently all trace of the name’s meaning is already lost. In any case, the traditional land names are certainly of great ethnographic value; they offer an insight to the landscape’s typical form and its deeper meaning, revealing a rich forgotten heritage.
An example is:
“Trinka o trjænka” (probably from the German trinken = to drink). This name is used for the pastures overlooking the little village of Botač, in the breathtaking valley of the river Glinščica, where the counts of Funfenberg allegedly had their vineyards.
In our case, the name “Poljana” (large field) denotes the area at the foothills of the Čelo, where the majority of the farm’s olive groves are situated.
The other plantations have the following traditional names: blata, salamonc, morinjevec, brstjene, ftavenje, koromačnek ...
- Extra-virgin olive oil “Poljana”;
- BELICA 100%;
- Municipality of Dolina (TS)
(The municipality is registered in the national association Città dell’Olio/Cities of Oil)
Area of mount Čelo. - Lat. N 45°36’50’’ - Long. E 13°52’2’’
And other minor locations
- Altitude and geomorphology:
- The land plots are situated on an altitude ranging from 80 ÷120 to 200m, on an undulated, marlite and sandstone terrain on the border with the limestone edge of the Trieste Karst.
- Size of the plantation:
- Altogether, the olive tree plantations comprise 12000m², half of which is owned by the farm. There are 150 olive trees in total.
- Gathering and processing method:
- The harvest is conducted exclusively by hand, approximately in the first or second decade of November.
The processing procedure comprises a continuous extraction; cold-pressing in a two-phased decanter and centrifugation in the press operated by Parovel Group S.r.l.s, headquarters in the industrial area of Dolina (TS).
The yield varies from 16 to 22 %.
- Chemical and sensory analysis:
- The highest level of free fatty acids is below 0, 25%.
The scent reveals a somewhat fruity, as well as bitter and pungent, which are the three most important characteristics guaranteeing the oil is produced from healthy, still unripe olives with a high level of polyphenoles. The taste evokes almonds and freshly mown grass.
- Excellent for salads, on bread, in dense soups or stews, and on various types of boiled meet. It goes very well with the local sea fish, and with different cooked dishes as well as the grilled ones.
- Produced by:
- Aleksej MAHNIČ
Sant’Antonio in Bosco/Boršt 1
34010 – TRIESTE/TRST (I)
e-mail : firstname.lastname@example.org