Austrian olive oil

The Rise of Austrian Olive Oil: From Istria to the Alps

The story of Avistria, founded by Beatrix and Rudolf Nemetschke, represents a unique fusion of Austrian entrepreneurial precision and Mediterranean soul. While their 100% Austrian-owned company operates 35 hectares in Sveti Lovreč, Istria, a new frontier is emerging: the literal cultivation of Austrian olive oil on Austrian soil.

Avistria: Excellence in Istria

Avistria has quickly become a global elite brand, winning four Gold Medals at the 2025 NYIOOC. Their success is rooted in the “Codex Avistriae,” a strict quality protocol that includes:

• Early Harvest: Picking in late September to maximize polyphenols and antioxidants.
• “Green” Oil Philosophy: Prioritizing intense aromas and pungency over high oil yield.
• Unfiltered Purity: Using gentle fermentation without filtration to retain all nutritional elements.

Climate Change: Shifting the Olive Belt North

As the Mediterranean faces record heatwaves and drought, the traditional “olive belt” is shifting. In Dalmatia, extreme heat stress is forcing trees to divert energy away from fruit production. This environmental shift has turned Austria into a viable new production region:

• Warming Winters: Minimum temperatures in Eastern Austria have risen from -18°C in the 1990s to -8°C today, creating a benign climate for olives.
• Optimal Terroir: Arid, nutrient-poor south-facing slopes in Lower Austria are proving ideal for the trees.
• Growing Industry: There are already over 7,000 olive trees planted across Austria, with the 2024 harvest marking a milestone for the local industry.

The Future of “Alpine” Olive Oil

While Croatian production remains dominant in volume, Austrian olive oil is moving from a vacation novelty to a permanent agricultural fixture. Through innovative irrigation in the south and new plantations north of the Alps, the olive tree is proving its robustness and adaptability in a changing world.