On the sun-drenched slopes of the island of Cres, surrounded by the scent of the sea and the heather-like plant known locally as magrič, our ancestors planted olive trees hundreds of years ago. Every tree tells its own story — of patience, love for the land, and faith in nature's gifts.
Magrisia is produced exclusively by cold-pressing, within 24 hours of harvest. No heat, no chemicals, no compromise. The result is an oil with acidity below 0.2% — far above the EU standard for extra virgin olive oil.
We believe that good food needs no marketing — a single sip is enough to recognise its quality.
Order nowRich in oleic acid and polyphenols that reduce "bad" LDL cholesterol and protect blood vessels from oxidative damage.
Oleocanthal, a natural compound in fresh extra virgin oil, acts similarly to ibuprofen — reducing chronic inflammation in the body.
Vitamin E and oleocanthal protect cells from free radicals, slow the ageing process, and strengthen the body's immune system.
Stimulates bile production and aids fat digestion. A spoonful of oil on an empty stomach in the morning is a true remedy for gut microbiota.
Olive oil moisturises and regenerates the skin from the inside and out. Rich in vitamin E, it is ideal as a natural moisturiser and hair mask.
A Mediterranean diet rich in olive oil is linked to a lower risk of Alzheimer's disease and better memory in older age.
We protect our olives using only pheromone traps for pests — no insecticides or herbicides. Hand-picked in September and October, sometimes November, when the olives reach perfect ripeness for cold-pressing.
Olives arrive at the mill within 4–6 hours of harvest, carried in ventilated crates — never in bags.
Cold mechanical pressing at a maximum of 27°C preserves all the aromas, polyphenols, and vitamins of the olive.
The oil is not filtered — it is racked after settling and bottled in dark glass bottles protected from light, oxidation, and heat.
Three varieties — one philosophy. Each oil is made with the same dedication; they differ in olive variety and intensity of flavour.
Šimjaca (Slivnjača) variety. Mild flavour, beautiful colour — perfect for salads and fresh bread.
Šimjaca (Slivnjača) and Plominka varieties, harvested in the green stage. Intense bitterness and peppery finish — for connoisseurs and Mediterranean cuisine.
A limited series. Our oldest trees, hand-harvested, acidity of 0.08%. Our masterpiece in a bottle.
Delivery throughout Croatia. Free delivery on orders above €200. Freshly bottled, straight from us.