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To endure hundreds of years of olive production (yes, hundreds!), trees are grown in an environment that ensures the long term success and quality of the olive trees and the olives they produce.
Gold medals in Italy, New York, Japan, Switzerland, Croatia, Israel…need we go on? Chiavalon Extra Virgin Olive Oils have won the top award in the biggest competitions across the world.
Grown in the historic olive growing region of Istria in northwestern Croatia, Chiavalon olives are continually monitored throughout the year to ensure only the best olives make it into oil. The Chiavalons have spent over 23 years working to perfect the art of extra virgin olive oil, and they have their award cases to show for it.
Chiavalon brings fine-dining quality olive oil to your kitchen. Created to emulate the high quality olive oils that graced the tables of the ancient Romans, who were particularly fond of Istrian olive oil, every bottle of Chiavalon Ex Albis brings an authentic taste of the Mediterranean that cannot be beat.
Place of production: Vodnjan
Altitude: 250 – 600 f.a.s.l.
Olive variety: Carbonazza and Istrian Bianchera
Harvesting method: combined; hand picked and using hand-held pneumatic branch shakers
Harvesting period: October
Processing method: continuous cycle, 2 phases, processed immediately after harvesting
Processing temperature: max 24°C
Color: intense green
Aroma: rich in hints of artichoke and chicory, together with fragrant notes of rosemary and mint.
Flavor: strong with flavor of black pepper and almond. Powerful bitterness and pungency.
Serving suggestions: This oil pairs perfectly with all kind of meat dishes, with steaks being the recommendation. It may also be served with dessert, preferably a dark chocolate cake.