Olives have been a trademark of Istria for more than 2000 years and are one of its most important economic factors. Istrian olive oil is made using local olives that include the istarska belica, buža, karbonaca, črnica, žižolera, rošinjola, puntoža, leccino, frantoio, moraiolo, pendolino and picholine varieties.

This oil is produced by mechanically crushing the olives and extracting the juice without further refining that might include chemicals and industrial refining processes. The production of Istrian olive oil ensures that the extracted oil has the same characteristics as the oils naturally found in olive fruit. 

Slovenia's pumpkin seed oil comes from Štajerska and Prekmurje, the country's northernmost regions settled between the rivers of Mura and Raba. Produced by using only traditional methods, Štajersko prekmursko bučno olje is dark green with a distinct tinge of red.

It has a mild taste and a subtle nutty aroma of slow-roasted pumpkin seeds. Known as 'green gold', this highly prized oil received the Best Food Manufacturing or Processing Innovation Award at the London's IFE exhibition in 2007. Even though pumpkin seed oil makes for an excellent ingredient in the kitchen, avoid cooking it as doing so may destroy some its beneficial properties. 

Speaking in terms of Styrian culinary specialties, pumpkin seed oil belongs at the top of Austrian regional specialties list. It has been produced and used in southern Styria at least since the 18th century. Pressed from roasted, hulled seeds of the local variety of oil pumpkin, Kürbiskernöl oil is quite viscous and has a rich aroma reminiscent of roasted nuts.

Due to high carotene levels, when poured in thick layers, pumpkin seed oil appears to be deep dark red in color, but it actually has a rich green color. In Austrian cuisine it is used mainly for salads dressings and drizzling over cold dishes.

A great part of the Polish culinary heritage, Wielkopolski Olej Lniany (linseed oil) is produced in the historical region of Great Poland and made in accordance with traditional methods and recipes. By the mid-twentieth century, linseed oil was almost completely forgotten and gradually replaced with rapeseed and sunflower oil, but nowadays Wielkopolski Olej Lniany is once again gaining recognition and popularity due to its numerous health benefits.

In Poland, linseed oil is typically enjoyed during Lent, drizzled over cottage cheese, added to mashed potatoes or Žurek, a traditional Polish sour rye soup.

Szalonna is a traditional variety of cured pork fat made by smoking pork fat and pork rind, which remains intact in the process. Most commonly, szalonna is placed on a skewer and roasted over an open fire. The dripping fat is typically collected on a piece of bread until it soaks up all of the grease.

The bread is then topped with numerous vegetables such as onions, paprika, cucumbers, and radishes. Originally, szalonna on bread was a peasant meal because fat was often frowned upon by the wealthier Hungarians.

Olej rydzowy is a cold pressed oil with a unique, unusual flavor, made from Camelina sativa, also known as camelina, false flax and gold-of-pleasure. It is produced in the Wielkopolska region in Poland, where huge plantations of the oily plant exist to this day.

Its name refers to the Polish word for camelina - rydz, referring to the reddish hue of the seeds. The oil is golden to reddish brown and it has a pungent and rich aroma. The taste is reminiscent of onions, nuts and mustard and is slightly bitter but still easily identifiable. 

As the name suggests, Lausitz linseed oil hails from Oberlausitz, a region stretching from the Spreewald on the Polish border to the Zittau Mountains on the Czech border. Lausitz linseed oil is pressed from fresh linseed, and it has a distinctive nutty flavor and a high content of polyunsaturated fatty acids.

Lausitz linseed oil should not be heated, and should only be used to season food. In the art world, linseed oil serves as an excellent binder for oil paints.

Bračko maslinovo ulje is a traditional extra-virgin olive oil variety originating from the Dalmatian island of Brač. The oil is made from the native Oblica olives which must account for at least 80% of the content, while other olives (not more than 20%) must also come from the island's registered olive groves.

The aromas are that of fresh olives, grass, and leaves, while the flavor is balanced - bitter, sharp, fruity, and it tastes of fresh and healthy olives. The olive oil is sold in containers made of dark glass, dark plastic, metal, or ceramics. The harvest begins in late September or early October, when the olives are still firm, which results in the high quality of Bračko maslinovo ulje.

The olive oil made on the island of Korčula is well known and recognized for its high quality and unique characteristics, which are the result of a broad range of factors, including weather and long historical heritage. This olive oil is produced using two autochthonous olive varieties; Lastovka and Drobnica.

This oil is obtained by mechanically crushing the olives, and extracting the juice, taking care that the temperature does not exceed 27 degrees Celsius during any stage of the production. Following the extraction, the oil is stored, filtered and bottled, after which it can be marketed and sold.