Croatia’s olive oil is world-class – and Krk is right in the middle of it
At NYIOOC 2026 in New York, Croatia won 128 awards – 2nd place worldwide behind Italy and a success rate the big oil nations can only dream of. What this means for the island of Krk and how you can taste our own island oil.
A small country holding its own against the giants
NYIOOC in New York is considered one of the most important quality competitions for olive oil worldwide. In 2026 Croatia finished in 2nd place – right behind Italy and ahead of Greece, the USA and Spain.
For a long time it even looked like the world title: during the ongoing announcement in spring, Croatia at times led the rankings. In the end it was 128 awards (103 × gold, 25 × silver) – with an annual production that is only a fraction of Spain’s or Italy’s.
Behind the medals are mainly small family businesses from Istria, Dalmatia and Kvarner Bay – exactly the region to which the island of Krk belongs.
Small, but world-class
Croatia doesn’t send mass into the race, but quality – and you can see this above all in the hit rate.
Sources: NYIOOC / Olive Oil Times, 28 April 2026
Krk: olive oil with protected origin
Since 2016 the olive oil of the island of Krk has been registered EU-wide as “Krčko maslinovo ulje” with a protected designation of origin (PDO) – the strictest of the three EU origin labels. Cultivation, pressing and bottling must take place entirely on the island and the small neighbouring islands.
Typical are the old island varieties Debela, Naška, Rošulja and Slatka. Their oil is fruity, pleasantly bitter and spicy – a sign of plenty of polyphenols, which naturally protect the oil from oxidation.
Read more about varieties, harvest and tradition on our page Olive oil on Krk.
The subtle difference
Many people only know olive oil from the supermarket shelf. A genuine island oil is a different product.
Supermarket oil Mass product
- Often a blend of oils from several countries
- Long transport and storage times, harvest year usually unknown
- Mild and neutral – aroma and polyphenols are lost
- Origin and producer remain anonymous
Island oil from Krk Miri’s
- One island, one grove, one harvest – autumn 2026
- Hand-picked, freshly pressed, stored in the dark in aluminium
- Fruity, slightly bitter and spicy – just as it should be
- You know exactly who made it: us
Fresh grass, green tomato, artichoke: the aroma of fresh, healthy olives.
Not a flaw but a mark of quality – typical of young, early harvest.
The tickle in your throat comes from the polyphenols. The fresher the oil, the more noticeable it is.
Miri’s – a piece of Krk for your kitchen
150 kg of olives, harvested ourselves on Krk, yielded 12 litres of oil. From this we fill exactly 40 small 0.25 l bottles. If you like the oil, there will be a larger batch next year.
Limitiert · 40 FlaschenOlivenöl von der Insel Krk · Testcharge Ernte 2026
- 0,25 Liter
- Selbst geerntet auf Krk
- Versand in der EU
Bestellen mit Kundenkonto: Einmal kostenlos registrieren, Lieferadresse eintragen und mit Karte, Apple Pay oder Google Pay bezahlen.
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Free – danach Adresse eintragen und bestellen.
Discover world-class flavour on Krk
This success is no coincidence but hard manual work – and you can experience it yourself on Krk.
Some of the Croatian winners of 2026
The medals go almost exclusively to small family farms (OPG) and cooperatives – a selection:
- Avistria Istria
- Oleum Maris Vodnjan · 4 × gold
- OPG Celini
- OPG Ćaće Moga
- OPG Nives Morović Dalmatian islands
- OPG Uroda
- OPG Garmica Hvar
- Zlatna Šoltanka Šolta
- OPG Domagoj Živković Split
- Drago Malić Sukošan
Source: Olive Oil Times / NYIOOC 2026
Frequently asked questions about Croatian olive oil
Is Croatia the olive oil world champion?
Almost: at NYIOOC 2026 Croatia took 2nd place with 128 awards, behind Italy (166). In terms of success rate – 89% of the oils submitted won an award – Croatia is ahead of Italy (79%).
Why is good Croatian olive oil more expensive?
The groves are small, often steep and rocky, and harvesting is mostly done by hand. Add to that early harvest (less yield, more aroma) and fast pressing. That costs money – but you can taste it.
Why does good olive oil tickle your throat?
The spicy tickle comes from polyphenols, natural antioxidants. Bitterness and pungency are a good sign in fresh, high-quality oil.
How do I store olive oil properly?
Dark, cool (not in the fridge) and tightly closed. After opening, ideally enjoy within a few months – olive oil doesn’t get better with time.
The oil tastes best where it grows
Try Miri’s at home – or come to the island for the harvest. Book your accommodation directly with us, with personal support and at the best price.
