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01
The Beginnings of Olive Culture on the Istrian Peninsula
02
Villae Rusticae – Main Production Centers of the Roman Economy
03
The Famous Senatorial Family of the Laecanii and Ceramic Production
04
Roman Amphorae, Dressel 6B, and the Istrian Route Throughout the Roman Empire
05
The Roman Method of Processing Olives into Olive Oil
06
Istrian Olive Oil in Books and Poetry
07
The Roman Classification of Olive Oils
08
Archaeological Findings of Ancient Oil Presses in Istria
09
Olive Oil and the Early Medieval Period in Istria
10
The Venetian Republic
11
Olive Oil and the Life of the Istrian People in the 16th Century
12
The Late 18th and Early 19th Centuries
13
The Establishment of the Institute of Agriculture and Tourism in Poreč in 1883
14
The Oil Mill in Cerje, Founded in the 19th Century
15
Storage in Stone Tanks
16
The Mid-19th Century – The Introduction of Hydraulic Presses and Motor-Powered Mills
17
Processing Olives in Wooden Troughs
18
Istria Today and Top Results in Olive Oil Production
19
Locations of Istrian Olive Groves
20
The Common Misconception That There Are Only Two Types of Olives in the World
21
Harvest as a Critical Stage for an Olive Oil Producer
22
Conditions for Growing Olives
23
Rules for Determining Extra Virgin Olive Oil
24
Chemical and Sensory Analysis
25
Extra Virgin Olive Oil and the Mediterranean Diet
26
Extra Virgin Olive Oil and Health Benefits
27