Category: Blog

Nastasja Chiara Petrić, a renowned culinary enthusiast and author, has captured the hearts of many food lovers with her work. Known as a chef, gastro blogger, and creative mind, she gained wider recognition about ten years ago as a contestant on the first Croatian MasterChef. She began her culinary career as a sous chef at the restaurant diVino in Hvar and later gained experience at Zagreb’s restaurants Prasac and Bistro Apetit.

Today, her Instagram profile is followed by over 30,000 people, where she shares her knowledge, tips, recipes, and experiences daily. Nastasja is also the author of the cookbook “Kuhaj drugačije (Cook differently)” which offers innovative recipes and inspiration for all cooking enthusiasts who want to explore new flavors and techniques in the kitchen.

In this interview, Nastasja shares her culinary passions, travel experiences, and how she balances delicious and healthy meals for her family.

What motivated you to enter the world of culinary arts?

“I’ve always loved good food. One of my earliest childhood memories is hearing people comment on how they enjoyed watching me eat, and I was always around my grandmother in the kitchen, especially when she was preparing Christmas cookies. I believe these early experiences deepened my love for cooking.”

What does it mean to be a chef today?

“Cooking can be learned, but creating delicious dishes is still linked to talent and palate. Some people need precise measurements of salt for a recipe to succeed, unlike those who have it ‘in their fingers.’ That feeling while cooking and enjoying it makes a difference in how the dish turns out. Given that a professional chef’s life is extremely demanding and tough, one needs at least that love for cooking to make the chef’s job a bit easier.”

You travel a lot and explore cuisines worldwide. Which cuisine do you like the most, and what habits from various cultures would you recommend adopting?

“Anyone who follows my career and daily life knows that my favorite cuisine is Asian. I might prefer Japanese a bit more than others, but I still love Thai and Chinese as well. I regularly prepare such dishes at home, at least twice a week, and I always keep everything necessary in the fridge and pantry to achieve the most authentic taste possible from what I’ve experienced on my travels. In Japan, the focus is on the ingredient, which is not overly treated, neither thermally nor with spices, and I love that they have cherished valuable fermentations like miso paste and soy sauce, which are pure umami and elevate every dish. Respect for quality ingredients is crucial for every chef or person who loves to cook (and eat).”

Which cuisine is your favorite? What makes it special?

“Although I prefer Asian flavors and cooking styles, our Mediterranean cuisine is also very dear to me. Each season brings a plethora of excellent ingredients we look forward to, so it is priceless to welcome asparagus and young peas in spring, tomatoes and watermelons in summer, apples and pumpkins in autumn, and we eat salads and kale in winter. I think one of the greatest riches is having the opportunity to taste the true original flavors of seasonal fruits and vegetables, which we still fortunately have in this part of the world.”

DEFINING HEALTHY MEALS

In your opinion, what makes a healthy meal for the family? Can you give an example of organizing a day’s meals to ensure your family eats healthily?

“A shared meal is the healthiest meal. When we eat together, or even better, when we prepare meals together, we create the best habits. Even if it’s pizza, burgers, and fries, the entire process of preparing the meal from scratch, involving the family members in the process, makes the meal healthy. Not every day is like that, and that’s okay, but assigning one person to set the table, another to toss the salad, and a third to wash the dishes… these are habits we should adopt and teach our children to follow. And believe me, they really enjoy being involved; for younger children, it turns into an additional activity. And I wouldn’t compare ‘healthy meals’ on a daily basis but rather on a weekly basis. During the week, we eat cooked, simple, and quick meals, and on weekends, we relax and enjoy what we love the most.”

Top 5 foods that nutritionally satisfy a family’s needs and can be found daily at the market or store?

“Eggs, quality bread, seasonal fruits and vegetables, a whole chicken, olive oil.”

What, in your opinion, constitutes an unhealthy meal? How do you navigate or minimize these choices in your family’s diet?

“I personally don’t like using terms like healthy and unhealthy food, but the fact is there are foods we should eat minimally or for occasional indulgences. Some people are absolutely against canned food, but on the other hand, sardines or cooked legumes come in such packaging, and we all have them at home and eat them on a weekly basis. There is a lot of ultra-processed food on the market whose composition we can’t even pronounce, let alone know what it is, so in that case, I would try to completely reduce or eliminate ready-made foods that are just reheated (pizzas, lasagnas, canned stews, etc.). On the other hand, you’ll always find frozen vegetables in my freezer, which is ideal for quick meal preparation, like peas and broccoli, because once you become responsible for regularly preparing meals for the whole family, you want to make it as easy as possible.”

What are the impacts of such a diet on children and adults? Can you link it to emotions, hormones, concentration…?

“The world has become really fast, with thousands of constantly changing information, and people are understandably confused. But if we take care to pay attention to our diet, purchase quality food, get enough sleep, exercise daily, rest, nurture our minds, and enjoy things that make us happy surrounded by people we love, I think everything else is much easier to maintain. I love cooking for my family, but I also love going out with them for cake and pizza. It’s not a philosophy, just a normal, healthy family life.”

When choosing vegetables at the store, what do you look for to ensure freshness and nutritional value? How do you work on getting children to accept a variety of vegetables?

“To have my children eat (and love to eat) a variety of fruits and vegetables today, I worked on that from the first day of their introduction to solid foods. They were surrounded by such food, I didn’t force anything on them, and I believed that by exposing them to such food and a relaxed approach, they would eventually come to love eating everything we as a family eat. Of course, each of us has our own taste preferences, so each of us over time shows a preference for something more or less. That’s absolutely normal and natural. In the store, I buy seasonal vegetables, although in large supermarkets that doesn’t mean much anymore because it feels like everything is available all year round, so I prefer markets, small producers, and my own eyes and nose when shopping, trying to judge what’s okay.”

Difference in quality between market-bought, home-grown, and today’s supermarket foods?

“Big. Regardless of the labels. The only way to be completely sure it’s okay is if you have your own garden that you care for daily and see how it grows. Today, I believe the greatest wealth is having food from a trusted source and cultivation.”

USING OLIVE OIL

Olive oil is known for its health benefits. Can you share how you incorporate olive oil into your family’s meals? Are there specific dishes where it is indispensable for you?

“We use olive oil literally every day. When I fry eggs in the morning, when I dress a salad, when I don’t feel like eating anything but a bit of bread and oil on a plate. I highly value olive oil, its taste, range, and effects. And I always prefer oil that I know is of excellent quality. I mostly eat it raw, but occasionally cook with it. I feel bad about processing it thermally because I love to feel its full flavor when it’s just poured over vegetables or on bruschettas.”

What is important to know about olive oil from your perspective?

“Olive oil is one of my favorite **spices** in cooking. There’s no dish that can’t be elevated with top-quality extra virgin olive oil.”

In conclusion, olive oil plays a crucial role in Nastasja Chiara Petrić’s kitchen, not only for its health benefits but also for its ability to enhance the flavor of every dish. Its presence in everyday meals, whether used raw or for cooking, makes it an indispensable part of her culinary philosophy. Nastasja believes that top-quality extra virgin olive oil can elevate every dish, making it the perfect spice in cooking.

A compound from olives shows remarkable results in the treatment of obesity and diabetes. A research team from an American university has published a new study demonstrating that elenolic acid can lower blood sugar levels and promote weight loss. Could this pave the way for the development of safe and affordable natural products to control obesity and type 2 diabetes?

Modern science has proven that the therapeutic properties of extra virgin olive oil lie in its chemical composition. It is rich in polyphenols, which have strong antioxidant properties and are an important part of the diet. To learn more about the numerous benefits of extra virgin olive oil on our overall health, read on. The new study confirms the beneficial effect of this green gem on two major health issues of our time.

A team of scientists from Virginia Tech University discovered the following. Elenolic acid from olives regulates blood sugar and reduces obesity after just one week of consumption. The glucose-lowering effect was comparable to that of diabetes medication.

“Available obesity drugs are ineffective in maintaining weight loss, expensive, and pose long-term health risks. Our goal was to develop a safer and cheaper drug that can prevent metabolic disorders and type 2 diabetes,” said the head of the research team, Dr. Liu.

NUTRITION – The Most Important World Congress on Nutrition

NUTRITION is the most important world congress organized by the American Society for Nutrition. It gathers scientists, doctors, and nutritionists to find solutions to the nutritional challenges of the new era. Presenting the research results at this year’s NUTRITION 2024 in Chicago, scientists highlighted that during four to five weeks of elenolic acid application, obesity was reduced by as much as 10.7%.

Overall, the study showed that the compound from olives has promising effects on hormone release and metabolic health. The research team is now observing how this compound stimulates metabolism by analyzing its movement through the body. Olives in the treatment of obesity are a new scientific approach to this problem. Whether this will lead to safe and natural weight loss medications will depend on further clinical trials.

Is Every Olive Oil Therapeutic?

What we certainly know is that the production method determines not only the quality of the oil but also its therapeutic properties. Why is Chiavalon extra virgin olive oil extraordinary?

The method of production and storage is crucial:

• Early harvest, when one-third of the olive fruit has changed color
• Quick processing within a few hours of harvest
• Cold pressing method with cooling the olives before processing
• Storage in stainless steel containers with inert gas at a constant temperature of 16℃

With such top-notch technology, non-oxidized oil with a high concentration of polyphenols with antioxidant properties is obtained. However, there is another ingredient that is especially cared for in the Chiavalon olive grove – love for the olive to bring out the best in it.

To see the synergy of tradition and modern technology in Istria, visit Vodnjan. For a unique experience of Chiavalon oil tasting and discovering the secrets of its creation, book an appointment.

Embark on a flavorful journey where our sun-kissed olive groves in Istria are not just about producing olive oil; they’re about creating experiences. We’re the Chiavalon family, and we can’t wait to share with you the ins and outs of what makes our place special. It’s laid-back, it’s fun, and it’s an eye-opener to the world of olive oil.

A taste of our world

We’re all about keeping it real and making sure you have a good time. Firstly, let’s see how different people experience EVOO tastings:

The casual sipper: New around here? No worries. We’ll introduce you to our oils in a way that’s easy to understand and fun to learn. It’s all about getting a feel for what good olive oil tastes like.

The seasoned sniffer: Ready to dive a bit deeper? We’ll explore some of our standout oils, sharing the stories and the subtle flavors that make each one unique.

The flavor fanatic: Love good food and good company? Pair our oils with local bites and see how they can transform a simple meal into something extraordinary.

What you’ll learn

Our experienced guides are not just knowledgeable; they’re passionate about sharing the magic of olive oil. During your visit, you’ll learn about the rich history and tradition of olive oil production in the world, Istria and at our farm. After that we’ll switch on the meticulous process of growing, harvesting, and production of our olives to extra virgin olive oil. Then we are transferring to the art of tasting the olive oil and identifying quality and flavors followed by pairing olive oil with food to elevate your culinary creations.

Explore our tailored Tasting Experiences

At Chiavalon, we believe in providing a personalized touch to your visit. Whether you’re a curious newcomer or a seasoned connoisseur, our carefully designed tasting experiences promise to transform your understanding and appreciation of extra virgin olive oil.

1. Taste Istria (60-90 min): Immerse yourself in the Chiavalon story, from the Roman Empire to today. Walk through our groves, visit the mill, and learn the art of olive oil tasting. Savor traditional snacks paired with Istrian Malvasia wine, and enjoy organic drinks for kids.
2. Grand Tasting (120 min): Indulge in the ultimate olive oil experience. Enjoy a welcome drink, a guided grove and mill tour, and a tasting of four unique oils. Discover the perfect pairings with local snacks and wine, and end on a sweet note with dessert and sweet local wine, including organic drinks for kids.
3. MixOILogy (120 min): Learn about olive cultivation since the Roman Empire and the modern production phases of extra virgin olive oil. In our specialized tasting room, you’ll discover how to identify premium olive oils’ unique properties and characteristics. The experience culminates in crafting cocktails infused with our exquisite olive oil, paired with delectable nibbles, and a branded shaker gift.
4. Istrian Tapas, Wine and Olive Oil experience (120-150 min): Immerse yourself in our family’s rich history and philosophy of olive oil production with a guided journey through our olive grove and mill. Discover the heritage of olive cultivation since the Roman Empire and the modern methods of producing extra virgin olive oil. In our tasting room, you’ll learn to identify premium olive oils’ unique properties and characteristics. The experience concludes with delicious tapas prepared by Istrian wine sommelier Karin Rupena Perdec, paired with renowned Istrian wines.

Ready to embark on this flavorful journey? Visit our website, book your tasting and unlock the secrets of Chiavalon’s olive oil. Your senses will thank you!

At the prestigious Premio Il Magnifico competition in Tuscany we won the award for “Best Oil Hospitality 2024” – the best oleotourism in Europe. Winning such an award in the heart of Tuscany is an immense recognition that means more to us than we can explain; it is a confirmation of our long-standing commitment to quality and excellence. Premio Il Magnifico is an “institution” for olive growing, the most recognized in these areas, and after winning the olive Oscar “Il Magnifico” two years ago and last year’s “Best of North Adriatic Region” award, this year’s recognition left us breathless.

Journey from the first tasting room to the best olive tourism in Europe: the story of Chiavalon olive oil

From the very beginnings of our journey in the world of olive growing, every step we took was guided by love and dedication with one clear goal – to share our passion for premium olive oil with the whole world. Today, with pride, we look back on the journey from opening the first olive oil tasting room in Istria in 2008 to achieving recognition on the international stage as leaders in olive tourism.

Beginnings: the first olive oil tasting room in Istria

When we opened the doors of our first tasting room, we never dreamed where this adventure would take us. It all started in 2008 when, driven by vision and enthusiasm, we opened the first olive oil tasting room in Istria. At that time, olive tourism was not a widely recognized concept, and we ourselves did not know everything we wanted and how to show it. What we did know was that through the tasting room, we wanted to create a place where we could share our knowledge, passion, and, most importantly, connect people with the true essence of olive oil. In those early days, we believed in the power of simplicity and honesty, values that continue to guide us today.

Growth and development: New Chiavalon olive mill

Our commitment to quality and innovation began to attract attention, and every step of our growth was closely connected with the support of our community. Over the years, we worked on expanding our capacities and offerings, culminating in the opening of the new olive mill in Vodnjan at the end of 2020. We see the olive mill as a kind of olive growing center where we create our olive oil, develop new ideas and products, but at the same time, it also serves as home to various tasting and educational programs that have further enriched the experience of our visitors.

Tasting extra virgin olive oil

Why is this experience so special? Well, we believe that this experience is more than just a tasting; we strive to animate, educate, and create an emotional connection for all our guests with Istria – a region proud of its olive growing heritage. Tastings take place at multiple locations, starting from the olive groves, passing through the processing plant where we explain olive oil processing and storage, then comes education on tasting and pairing oils, and ends with flavor pairing. This experience is not just an opportunity for learning but also for sharing, where each drop of our oil tells a story of Istria.

Recognition as an incentive for the future of olive tourism in Istria

The “Best Oil Hospitality 2024” award is not just our success but the success of all of you who have been with us. This recognition is a reminder of how much we have achieved together. Every day is an opportunity to learn something new and to share our passion for olive oil in even more meaningful ways.

Our story would not be possible without you – our loyal customers, valuable partners, supportive families, and friends. Your support, belief in our values, and collaborative work are key to everything we do. Thank you from the bottom of our hearts for being part of our adventure.

We are delighted to share that our olive mill in Vodnjan, Istria, has been honored with the Demeter certification. The certificate guarantees that we will now be able to provide processing services to all manufacturers with the Demeter certificate according to strict Demeter standards. This achievement is a reflection of our dedication to biodynamic farming and our efforts to work in harmony with nature. While we take pride in this recognition, it strengthens our resolve to continue nurturing the land with respect and care.

The Demeter certification, globally acknowledged for its strict criteria on biodynamic agriculture, reassures our commitment to producing olive oil that is not only of the highest quality but also sustainable. It’s a promise to our customers that our practices are environmentally responsible and our products are made with the utmost respect for the earth.

As we accept this certification, we are reminded of the journey we’ve undertaken and the continuous path we follow towards sustainability. We invite you to join us in celebrating this milestone, not as a boast, but as a shared commitment to the principles of biodynamic farming and the pure, rich flavors it brings to our olive oil.

Explore more about our sustainable practices and Demeter-certified products at chiavalon.business, and experience the essence of Istria in every bottle.

As another year winds down, let’s take a moment to ponder, appreciate the wins, and plan for even brighter days ahead. Big shoutout to our fantastic team for rocking it this year and helping us level up in the business game.

Now, it’s time for a well-deserved break. Heads up: We’ll be in action, shipping packages until December 22nd, and back to the grind on January 15, 2024. While we’re hanging with our families and friends and relaxing, our webshop will be happily processing your orders, ready to roll when we’re back.

Wishing you all the good vibes this holiday season. May your days be filled with love, laughter, and all the good stuff. Here’s to achieving your dreams in 2024!

P.S. When you’re feasting at your holiday spread, may it be a feast fit for kings. If a splash of our oil adds that extra flavor, we’re stoked to be a part of your celebrations.

Big thanks for the love, loyalty, and support throughout the year. We’re gearing up to fit in your world again in the next one!

Cheers,

Your Chiavalon Crew

Another amazing weekend is behind us: the Chiavalon team attended the 17th edition of the Days of Young Olive Oil. Bringing together olive growers, oil producers, culinary experts, and enthusiasts of the liquid “green gold,” a powerful symbol of Istria, Istravirgin hosted olive growers who presented their young oils from the 2023 harvest. They showcased their application in masterclasses organized by our amazing friend Hrvoje Petrić.

Our family farm received a special award for Istrian quality, the IQ award, for extra virgin olive oil. At our booth, besides tasting our fresh blends from the harvest 2023, you could also experience special cocktails with Old Pilots gin, tonic, and olive oil that we designed in collaboration with the most renowned bartender in Croatia, Filip Pleteš.

Throughout the event, we enjoyed a rich program, oil presentations, tastings of fresh olive oils from the new harvest, and purchase opportunities. Expert lectures on the oil production process and top-notch gastronomic offerings were also featured. The Days of Young Olive Oil is an opportunity to remind everyone that olive oil is not just a market product but a vital ingredient in our traditional cuisine, a crucial element of Istria’s cultural identity.

One of the highlights of the festival was a panel discussion in which Mattia Barciulli, president of the association ‘Il Magnifico’ from Tuscany, Emiliano Biaggi, president of the Club EQOO (Extra Quality Olive Oils), and Maria Paola Gabusi, panel leader and president of the prestigious competition for olive oils ‘Leone d’oro’, spoke in superlatives about the quality of Istrian olive oils.

We also acknowledged the unquestionable excellence of Istrian extra virgin olive oils, as emphasized each year by numerous awards and recognitions from prestigious competitions and evaluations worldwide.

Thanks to the entire team who tirelessly worked to entertain and engage our guests at the booth, and also, a big thank you to all dear friends, colleagues, and partners who came to visit us.

What was the year 2023 like for olive growers?

We had a very complicated and difficult, rainy year behind us – which is hard for organic olive growers. Why is that? Because we need to be careful about the olive fly, the moth, and other pests. For example, the Olive moth this year developed the fourth generation in the olive groves for the first time, and for the first time, damages to the olive fruit were manifested as well. However, we managed to fight through in the end. The last thing that affected the harvest was the drought that started at the end of August.

What is the situation with the olive fruit?

The dry September resulted in very dry olive fruit at the beginning of the harvest season and difficult conditions for processing the fruit itself. This was particularly evident for olive growers who did not actively engage in the olive groves, meaning they did not treat olives on time via leaf with various amino acids, seaweed, and other ecological preparations permitted to improve the condition of the fruit.

How did the first month of processing go?

Regarding processing, in the first few weeks, we worked at a reduced capacity because the olive fruit was very dry, which slowed down the machines. On the other hand, the fact is that olive growers have more and more machinery and tools for harvesting each year, which speeds them up, while the capacities of our mill remain at a relatively similar level. However, despite the shortened harvest time, the rain allowed us to still deliver the quality of service we strive for, and part of that is processing the fruit within 24 hours of harvest.

What about the yields? Will there be more or less oil compared to last year?

The yields are very good even though the olives are dry. As they didn’t fill up with water, they weighed less. I estimate that in Istria there will be about 20-30% fewer olives compared to last year, 2022. The end of October sent us rain so the olives also filled up more with water. However, if we talk about the quantities of olive oil, with good yields, young plantations that have come to fruition, and new cooperatives we have contracted for this year, we will produce roughly the same amount of oil as in 2022.

Are you satisfied with the quality of extra virgin olive oil?

The quality is excellent, as you can already check for yourself because our blend “Mlado” was released to the market about ten days ago – it is a blend of extra virgin olive oil made in a limited edition by processing all olive varieties from the first three days of harvest.

How much longer will the olive harvest of 2023 last?

We have finished the harvest in our olive groves, we have still a few more cooperatives who need to finish the harvest in their groves. During this week, the olive harvest for the Chiavalon mill will end.

What comes next? Will the mill continue to operate?

That’s right, we will continue to provide processing services. We will process olives for our friends and fellow olive growers for a few more weeks. During this period, we will also be engaged in blending the varieties into perfect blends for our extra virgin olive oils which will be available for sale in the next few weeks.