Most commercial olive oils use heat extraction, which can also mellow the flavor (in addition to factors like fruit maturity and variety). We have almost 100 t

Most commercial olive oils use heat extraction, which can also mellow the flavor (in addition to factors like fruit maturity and variety). We have almost 100 trees of a common variety ("Oblica") that is regarded as very mild, and a few local varieties ("Lastovka", etc) which is usually considered very spicy and flavorful. But I've made mellow Lastovka oil and sensational Oblica. There are a lot of variables to manage. P.S. Naš je najlipše ulje. Naravno.