uje specializes in Dalmatian olive oil. Their bestselling product, Brachia Virgin, comes in a sleek white ceramic olive-shaped bottle.
When to go
For most people, May to June or September to October are the best months to come here – think sunny days with the sea warm enough for swimming and hotels, restaurants and tourist attractions open but with fewer crowds – although it will still be packed.
During the high season, July-August, Dubrovnik gets overrun with tourists – hotel prices skyrocket, restaurants and beaches are packed, and there are queues at all the main attractions, but on the plus side there’s the Dubrovnik Summer Festival and a glittering festival Nightlife.
The low season, November to April, can be lovely, although most facilities are closed and the weather is less reliable. The downside to tourism is that many locals have sold out and moved to the suburb of Lapad, leaving the old town semi-deserted in winter. Some hotels and restaurants are now open for Christmas and New Year, but almost everything is closed until the end of January. And while some places reopen for Carnival in February, the new season doesn’t really start until Easter.
What to do
Most of Dubrovnik’s main attractions are open in winter, but with reduced hours, typically closing at 3pm. A walk around the medieval city walls can be extraordinarily impressive on a winter’s day without the crowds if you’re lucky enough to get blue skies and sunshine, but note that this is the case bura (Northeastern) wind can be bitterly cold, so dress well.
https://www.telegraph.co.uk/travel/destinations/europe/croatia/dubrovnik/articles/dubrovnik-travel-guide/ An expert travel guide to Dubrovnik