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The darkening of the fruit happens gradually and relatively late. As opposed to other sorts, the fruit itself is never totally dark. Belica has a protected geographic provenance, since it grows only in the Slovenian Istra, where the warm sea-air and the colder air from the north meet. Belica oil has some extraordinary characteristics, which has received it the highest quality recognitions in the European Union: it contains more antioxidants than other olive oils and it is lower in acid. Its taste is fresh, bitter and spicy. Moreover, the Belica oil keeps its original taste for more than a year and a half, while other sorts start loosing their flavour six months after production. The use of this excellent oil has been advised also by gastrological experts, since it is the only fat that the most severe patients can partake.