Rožinjola, also known as rosinjola or rošinjola, is another native Istrian variety.

Read more

It is present in orchards throughout Istria, albeit in relatively small quantities. It is most abundant in the surroundings of Rovinj, Bale, Vodnjan, but it can also be found in the vicinity of Poreč and Vrsar. 

The leaves are small to moderately wide and short. Rožinjola ripens moderately late, bears fruit regularly and heavily, but due to its small fruit that softens relatively early, it is challenging to harvest. 

Rožinjola yields olive oil with a green-golden hue and an intense aroma dominated by the scent of fresh olive fruit. It features distinct moderate bitterness and a spiciness that is felt after a few seconds. Its aroma is reminiscent of green almonds and evergreen herbs. 

It pairs well with mature cheeses, and its gentle bitterness complements wild asparagus. It is an excellent choice for those who prefer moderately intense oils and complements poultry, red meat, mushroom soup, porcini mushrooms, ripe cheeses, and various pasta dishes. It pairs well with dry hazelnut, almond, pistachio, and olive cookies.