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Croatian Olive Oil

Croatian Extra Virgin Olive Oils

Regarded as one of the best olive growing regions in the world, Istria, located in northwestern Croatia, has become the epicenter of the highest quality extra virgin olive oils not only in Croatia, but in the world. All our olive oils are extra virgin, cold-pressed, and early harvest. While most "extra virgin" olive oils are diluted, mislabeled, or chemically altered, these oils are simple, organic goodness. It's quality you can taste.

Croatian Olive Oil Direct From The Producer

Croatia's "Liquid Gold"

The Chiavalon olive oil legacy continues through their  family farm, where indigenous Croatian olives are harvested early and cold-pressed within hours. This artisanal process yields an exceptional oil distinguished by its intense green color and grassy aroma.

Frequently asked questions

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Is Chiavalon made from indigenous Croatian olives?

The Chiavalons take pride in their indigenous olive varieties.

 

Buža, Bianchera (Istrian Bjelica), Carbonazza (Crnica), Moražola and Rožinjola (Rosulja) are olive variaties that have been planted in Istria and the area of Vodnjan for centuries. The Chiavalons have continued this tradition in order to show everyone the richness of this area that their ancestors left as a legacy.

Why haven't I heard much about Croatian olive oil?

Croatian olive oil maintains a lower international profile primarily because Croatia produces relatively small quantities compared to major producers like Spain, Italy, and Greece - only about 4,000-5,000 tons annually. Most Croatian olive oil is consumed locally or sold in premium markets, with small-scale family producers focusing on quality over quantity.

How do I use Croatian olive oil?

Croatian olive oils, particularly those from Istria and Dalmatia, are typically robust and flavorful, making them ideal for specific culinary uses. Use them raw as a finishing oil to fully appreciate their intense flavors - drizzle over grilled fish, fresh bread, pasta dishes, or salads. Croatian oils often have a peppery kick and bitter notes that complement traditional dishes like pašta fažol (pasta and bean soup), grilled seafood, or simply paired with Croatian sheep's milk cheese and fresh bread for dipping.


For best value and taste, save these premium oils for uncooked applications rather than using them for general cooking, as heat can diminish their distinctive flavors and beneficial compounds.

When is the harvest season in Croatia?

In Croatia, the olive harvest typically takes place from mid-October through November, with some variation depending on the region and weather conditions. Early harvest oils (usually picked in October) tend to be more robust and pungent with higher polyphenol content, while olives harvested later in the season produce milder, fruitier oils. 

 

The timing of harvest is particularly critical in Croatia's coastal regions like Istria, where producers carefully balance optimal ripeness with weather conditions to avoid the strong bura winds that can arrive in late fall.

What makes Croatian olive oils, particularly Chiavalon, unique?

Chiavalon and other premium Croatian olive oils have several distinctive characteristics that set them apart. Chiavalon specifically comes from Istria, a region known for its unique terroir - rocky soil, Mediterranean microclimate, and proximity to the sea - which contributes to the oil's intense flavor profile. The oils are typically produced from early-harvested olives (often including native varieties) and pressed within hours of picking, resulting in robust oils with a strong peppery kick and high polyphenol content.

 

Chiavalon is particularly notable for their rigorous production standards and use of a signature blend of olive varieties, including the local Buža variety. Their oils are known for having intense green fruit flavors with pronounced bitterness and pungency - characteristics that indicate high levels of healthy compounds. The Chiavalon family has also helped modernize Croatian olive oil production while maintaining traditional harvesting methods, often hand-picking olives to ensure optimal quality.

 

A distinctive aspect of their production is the speed at which they process olives after harvest - typically within just a few hours - which helps preserve the maximum amount of beneficial compounds and results in exceptionally fresh-tasting oil.

 

Their commitment to quality has earned them recognition in international competitions and helped establish Istrian olive oil, and Croatian olive oil in general, as a premium product in the global market.