Skradin blood sausage is an indigenous type from the Skradin area, as its name suggests. The cultivation of the variety in its native area has been known for a long time and represents the main variety in cultivation. It develops tall trees with a rounded canopy, vigorous growth, and a large number of upright, long branches. The leaf is elliptical-lanceolate, elongated, slightly asymmetrical, firm, and pointed at the top. The upper side of the leaf is dark green, while the underside is pale green to silvery-gray. The leaves on young shoots are round and small.

The fruit is round, slightly asymmetric, with an average weight of 3–3.5 g, and the base of the fruit is rounded with a slightly pointed top. The color of the fruit when fully ripe is purple-black to black. The blood sausage (Krvavica) bears fruit regularly and abundantly. The oil content in the fruit ranges from 9-16%, producing oil of good quality. The oil of this variety is of high quality, with a harmonious fresh fruity aroma, pronounced spiciness and bitterness, and high fluidity with polyphenols. Recognizing the value of this indigenous olive variety, the City of Skradin launched the project "Revitalization of the Krvavica variety."