Category: Blog

Extra virgin olive oil (EVOO) is a popular ingredient in Mediterranean cuisine, and it is widely recognized for its culinary and health benefits. It is derived from the mechanical pressing of the olives and is unrefined, which means it retains all of its natural antioxidants and nutrients. In this article, we will explore the various health benefits of extra virgin olive oil and how it can improve our overall health.

Health benefits of Extra virgin olive oil (EVOO):

• Rich in healthy fats

Extra virgin olive oil is high in healthy monounsaturated fats, which can help reduce inflammation and lower the risk of heart disease. It also contains small amounts of polyunsaturated fatty acids, which are essential fatty acids that our body needs but cannot produce on its own.

• Contains powerful antioxidants

EVOO is rich in antioxidants, including vitamin E and phenolic compounds, which can help protect our cells from damage caused by free radicals. Free radicals are unstable molecules that can cause oxidative stress and contribute to the development of chronic diseases like cancer, diabetes, and heart disease.

• Anti-Inflammatory Properties

Inflammation is a natural process that helps our body fight infections and heal injuries. However, chronic inflammation can contribute to the development of chronic diseases like arthritis, cancer, and heart disease. EVOO contains anti-inflammatory compounds that can help reduce inflammation in our body.

Now that we know top three health benefits from consumation this powerfoul natural oil, we will talk about dieseases and preventive options that EVOO can have:

• May reduce the risk of heart disease

Several studies have shown that consuming EVOO can lower the risk of heart disease. One study found that people who consumed EVOO as part of a Mediterranean diet had a 30% lower risk of heart disease compared to those who followed a low-fat diet. Another study found that replacing saturated fats with EVOO can help lower LDL (bad) cholesterol levels, which is a risk factor for heart disease.

• May improve brain function

EVOO is rich in polyphenols, which have been shown to improve brain function and reduce the risk of cognitive decline. One study found that older adults who consumed a Mediterranean diet rich in EVOO had better cognitive function compared to those who followed a low-fat diet.

• Can Help to Reduce the Risk of Type 2 Diabetes

Extra virgin olive oil has been shown to help regulate blood sugar levels, which can reduce the risk of developing type 2 diabetes. The healthy fats in the oil can also help to improve insulin sensitivity, which is important for maintaining healthy blood sugar levels.

• May Help to Prevent Osteoporosis

Recent research has suggested that extra virgin olive oil may help to prevent osteoporosis, a condition that causes bones to become weak and brittle. This is thought to be due to the high levels of healthy fats and antioxidants in the oil, which can help to improve bone health.

• May help lower the risk of cancer

Some studies suggest that consuming EVOO may help lower the risk of certain types of cancer, including breast, colon, and prostate cancer. The antioxidants in EVOO can help protect our cells from damage that can lead to cancer.

• May help improve skin health

EVOO is rich in vitamin E and other antioxidants that can help protect our skin from damage caused by UV radiation and environmental toxins. It can also help improve skin hydration and reduce the appearance of fine lines and wrinkles.

In conclusion, extra virgin olive oil is an incredibly healthy and versatile ingredient that offers many health benefits. From reducing the risk of heart disease and stroke to improving brain function and reducing the risk of type 2 diabetes, there are many reasons to include this healthy oil in your diet. So go ahead and drizzle some extra virgin olive oil on your salads, use it for cooking, or dip your bread in it – your body will thank you for it!

St. John’s Wort oil, also known as Hypericum oil, has been used for centuries to treat various wounds, scars, and insomnia. It also possesses antiviral, antifungal, and antibacterial properties. We make it with our olive oil, and in this text, you will learn more about the healing properties of this miracle in a bottle.

St. John’s Wort, or Hypericum, is a plant that grows 30 to 70 centimeters tall along the edges of forests, in thickets, meadows, and hedges. It thrives during the summer, from May to September, and its flowers are harvested when in full bloom. The plant itself is used in various forms, such as teas or tinctures, and serves as a natural remedy for calming nerves, depression, headaches, and many other ailments. In the form of oil, which we are discussing today, it is used for skin problems.

What Can You Use St. John’s Wort Oil For?

Thanks to its potent anti-inflammatory properties, it helps with various skin issues such as dermatitis, promotes wound healing, reduces scars, treats acne, pimples, herpes, and hemorrhoids. It soothes irritated and sensitive skin, promotes natural cell renewal, reduces cell damage, and accelerates the healing of damaged skin. It is suitable for all skin types, and its main components are xanthones, quercetin, and flavonoids, which have antioxidant and anti-inflammatory properties.

You can use it to moisturize dry skin or for massages to alleviate muscle pain. It also promotes circulation and is known to alleviate sciatica, gout, and rheumatism. Additionally, it helps with various women’s issues, such as fungal infection caused by Candida Albicans.

How to Use St. John’s Wort Oil

For skin problems, apply the oil to the skin up to three times a day and be patient; over time, scars and wounds will fade. It is important to ensure that the oil does not come into contact with open wounds.

For insomnia, put 5 to 6 drops under the tongue before bedtime, and for women’s issues, the oil can be applied to internal parts of the body or added to a bath because it contains antimycotic ingredients.

It should be used with caution because St. John’s Wort oil is photosensitive, which means you should not expose your skin to sunlight after applying it, as it can cause burns.

Instead, use it after sunbathing to replenish skin moisture. It is recommended to apply it in the evening before bedtime and in the morning before sun exposure, after which you should thoroughly wash the treated area.

How We Produce St. John’s Wort Oil

We harvest the plants on dry, sunny days when the flowers are open (avoid picking after rain to prevent the flowers from being wet). After harvesting, we place the flowers in a previously cleaned and dried dark glass bottle, and then pour olive oil to cover all the flowers (maceration). We seal the bottle and leave it in the sun for several weeks. Then, we strain the oil into another bottle, and it is ready for use. High-quality St. John’s Wort oil will be red in color, and it should be stored in a dark place with a shelf life of up to two years. You can purchase it at our store located at Salvela 50 in Vodnjan.

In today’s world, more and more pet owners recognize the importance of proper nutrition and care for their four-legged companions. One ingredient that is increasingly being highlighted as beneficial for dogs’ health is extra virgin olive oil. This oil is not only tasty but also has numerous advantages for your dog’s well-being. In this article, we will explore findings supported by research and pet experts to better understand why extra virgin olive oil is good for dogs.

Olive Oil as a Source of Health for Dogs

A study published on Agroklub explores the importance of olive oil for dogs and their overall health. Here are several key reasons why you should consider incorporating extra virgin olive oil into your dog’s diet:

1. Rich in Antioxidants

Olive oil is rich in antioxidants, including vitamin E and polyphenols. These components help fight free radicals and protect your dog’s cells from damage. Additionally, antioxidants can contribute to better overall health and vitality for your pet.

2. Healthy Skin and Shiny Coat

Olive oil contains essential fatty acids that are crucial for healthy skin and a shiny coat in dogs. Regularly adding olive oil to their diet can help prevent dry skin, dandruff, and itching, making your dog’s skin soft and hydrated.

3. Improves Digestion

This oil also has a beneficial effect on a dog’s digestive system. Olive oil can help maintain balance in the intestines, promoting regular digestion and reducing the risk of constipation.

4. Anti-Inflammatory Effects

Olive oil possesses natural anti-inflammatory properties that can help reduce inflammatory processes in your dog’s body. This can be useful for pets suffering from arthritis or other inflammatory conditions.

How to Include Olive Oil in Your Dog’s Diet

Adding olive oil to your dog’s diet can be simple and tasty. Here are a few tips:

• Gradually introduce the oil: Start with small amounts and gradually increase to allow your dog’s body to adjust.
• Quality is key: Purchase high-quality extra virgin olive oil to ensure it contains all the necessary nutrients.
• Consult a veterinarian: Before changing your dog’s diet or adding new ingredients, always consult with a veterinarian to ensure it’s the best choice for your pet.

The harvest and olive oil production of 2022 and our dedication to producing the finest extra virgin olive oil and has resulted in a string of prestigious awards for our EVOO. Our commitment to quality and the use of traditional local olive varieties, such as buža, bianchera, rosignola, and carbonazza, combined with cutting-edge technology and modern ecological agricultural practices payed off.

Leone d’Oro: A Testament to Excellence

At the esteemed Leone d’Oro International Olive Oil Competition, three of our EVOOs – Romano, Organic and Atilio showcased their brilliance by advancing to the finals in various international categories. Remarkably, all three of them achieved outstanding scores of 95 points and above and our EVOO Atilio was crowned as the best international monovarietal extra virgin olive oil of the entire competition.

Sol d’Oro: Organic took the show

Organic captured the spotlight at the Sol d’Oro International Competition, securing the coveted Sol d’Argento silver award in the Organic category. This recognition emphasizes our commitment to organic practices and highlights the remarkable quality of this special blend.

NYIOOC: A Golden Legacy Continues with Ex Albis

The New York International Olive Oil Competition (NYIOOC) again recognized our Ex Albis that received the prestigious Gold Award, marking the sixth consecutive year of success at this competition. 

Il Magnifico: Reaching the Pinnacle

Our Ex Albis achieved the highest possible grade of three stars at the renowned competition Il Magnifico. This is an exceptional recognition and we are happy that for five consecutive years we have the highest possible grade.Moreover, Ex Albis was crowned the Best Extra Virgin Olive Oil of the North Adriatic area and ranked among the top six oils in all of Europe, cementing its status as a true gem in the industry.

Flos Olei: Three pints away from 100% 

Flos Olei, the prestigious global guide to extra virgin olive oils, awarded Chiavalon’s oils an outstanding score of 97 out of 100. We are present in this specialized guide since the 2006.

BIOL: Celebrating the Best of Istria

At the BIOL International Competition, our special EVOO blend Istra DOP achieved the coveted “extra gold” distinction, further solidifying its position as a truly exceptional blend of extra virgin olive oil. Additionally, Organic received also the esteemed “extra gold” recognition, affirming our commitment to producing outstanding organic oils.

AIPO: Triumphing in Multiple Categories

AIPO, the international regional association of olive oil producers claimed Organic blend with first place and awarded with the prestigious Gran Goccia d’Oro in the Biological category. Not only that, but our Organic was pronounced as the best extra virgin olive oil from Croatia. Furthermore, Istra DOP was a finalist and received the Goccia d’Oro recognition in the PDO-PGI category. Ex Albis won the Goccia d’Oro and Atilio Goccia d’Argento in the blend category.

In conclusion, we extend our deepest gratitude to every member of the Chiavalon team for their unwavering dedication, expertise, and relentless pursuit of excellence. Their invaluable contributions and tireless efforts have played a pivotal role in our success.

We continue to be committed to striving for even greater heights in the coming year. Building upon the solid foundation laid by the Chiavalon team, we aim to continuously refine our processes, enhance our products, and exceed the expectations of our valued customers.

Vodnjan is a truly charming and small place that offers a lot – colourful streets, small squares, painted facades, and plenty of culture. In addition, almost every family produces their own wine and olive oil, and has a vegetable garden. However, the gastronomic offer in this small place is not so diverse, so we decided to make our subjective but approved list of restaurants worth visiting for lunch or dinner when you are in Vodnjan and the surrounding area, and when you have already tried everything Vodnjan has to offer (Stancija Buršić, Pizza & BBQ Buffalo).

VODNJANKA, Pula

This is one of the iconic places of Pula and Istrian gastronomy. Moris Civitico, the owner of the restaurant, took over the business from his parents with whom he worked in the restaurant since he was a child. His father still personally goes shopping and is always the first at the opening of the Pula fish market.

This restaurant exudes authenticity and tradition, and the type of cuisine is traditional with homemade ingredients, as we would say – the way our grandmothers used to cook. In recent years, Moris has introduced a slightly modern twist to his recipes, so this place continues to amaze us. Their wine list is extensive, and many labels are available by the glass. Moris and his staff are extremely friendly, so besides good food and wine, there is always a good atmosphere here. If you plan to eat in Pula, we definitely recommend this as an option.

P.S. Moris personally makes excellent desserts that you must try!

KONOBA ALLA BECCACCIA, Valbandon / Fažana

Located in an olive grove, this small stone tavern is the perfect place to enjoy a somewhat more traditional Istrian cuisine. Recently, the tavern was taken over by a young couple with years of hospitality experience – Annamaria and Ivor Kolić. They make homemade traditional pasta that you must try with game sauce or with homemade chicken. They specialize in meat cooked under the bell, game, and grilled steaks, and have various Istrian seasonal stews called “maneštra” on the menu that we recommend you try. This is also a place where you can taste excellent Istrian prosciutto.

RESTAURANT VIKING, Lim Bay

The Lim Bay is known for its shellfish and fish farms, so this restaurant, located right at the source of seafood, is an ideal place to taste shellfish in all variations. Whether raw with a drop of our Romano olive oil, in buzara sauce, with pasta, or in risotto, you won’t go wrong. Enjoy raw Kvarner scampi, oysters, and fish with a view of the turquoise bay. 

P.S. Don’t forget to have a glass of champagne and look around at the tables nearby because Tedi and Sandi are often here, so you might have a chance to toast with them 🙂

KONOBA VORICHI, Orihi/Barban

This small tavern has been a real surprise in the last few years. Located in the small village of Orihi, amidst vineyards, this is a place where you have the opportunity to try local homemade specialities with a slightly different, more modern approach. Tamara, the owner and driving force behind this beautiful place, does the shopping every morning, so the food offered here is strictly local and seasonal. Their wine list is very good, and Tamara is an excellent connoisseur of wine, so we recommend that you trust her in choosing if you’re not sure what to choose exactly. This is an ideal place for a peaceful and romantic gathering in a beautiful setting, far away from the hustle and bustle.

RESTAURANT LANTERNA, Pješčana uvala / Pula

This is one of the iconic seafood restaurants in the area of Pula. Recently, Žan Peruško took over the business of the restaurant from his father, and together with his team, introduced a modern approach to traditional ingredients. For decades, they have surprised many taste buds, and we believe yours will be satisfied as well. Our recommendation is definitely their widely-known pasta with lobster. In addition to daily and à la carte dishes, here you can surrender yourself to the hands of the chef who will guide you through an excellently designed tasting menu. Within the restaurant, there is also a tapas bar with burgers, tapas, spreads, and various snacks that are ideal for an evening with a glass of good wine. Speaking of wine, their wine list is truly impressive, and it is curated by one of the best Istrian sommeliers, Filip Savić.

RESTAURANT SAPORE DI MARE, Fažana

This restaurant is located on the main square of the small fishing town of Fažana, just a few steps from the sea and with a view of the Brijuni National Park. This is a very touristy place, so there are large crowds in the summer. For a more intimate and peaceful atmosphere, we definitely recommend visiting this place outside the main tourist season. Primarily focused on fish, this restaurant cooks typical dishes with Istrian and seafood ingredients, so we recommend trying the daily catch of fish or pasta and risotto with seafood.

KONOBA BOCCAPORTA, Pula

This restaurant is hidden in a pine forest near the Pula bypass and is known for its homemade Istrian cuisine. Toni Draguzet, the owner of this restaurant, is the second generation of a successful gastronomic family. If you are looking for traditional cuisine, a good piece of meat, or homemade pasta, this is the place for you. They often offer fish dishes as well, but we definitely recommend trying their veal shank and the whole range of desserts that Toni personally prepares…you won’t regret it. The restaurant has a large terrace where live music is often played during the summer.

KONOBA BATELINA, Banjole

You may have already heard of chef David Skoko, but if you haven’t, it’s time to find out why David is a true media star in this area and why all seafood lovers adore this small traditional Istrian fishing tavern. Batelina’s main idea is to present guests with everything the fishing net brings out of the sea, from premium fish to small blue fish, dried fish roe (butarga), edible fish innards, bone marrow of large predators, and small shrimp that keep our sea clean. The Skoko family believes that for sustainable fishing and preservation of the ecological system, we should appreciate the complete catch, regardless of what is caught, provided that there is no fishing ban in place for a particular species.

We hope we helped with the selection. If you need any more insider information, feel free to contact us. It will be our pleasure to assist you. We also love to travel and appreciate when locals give us their recommendations, so this is the minimum we can do to help you make a choice when you’re in our area.

The Chiavalon family

The Weekend Food Festival once again brought the best world chefs to Istria and our town Vodnjan. 

Last weekend in Rovinj, the three-day festival showcased the latest culinary trends and provided opportunities for attendees to mingle with first-class chefs from all around the world. The culinary industry is rapidly evolving, and this festival is a great place to see what the future of gastronomy holds. We participated in panels and workshops related to olive oil, and it was great to see that we are on the right track, following the development of this industry and that all our partners are world-class.

The highlight of the event was the press trip held on the last day of the festival. Thirty top chefs and food journalists, such as Dabiz Munoz, David Constable, Joao Oliveira, Kaja Sajović, Frank Heylen, Malgorzata Minta, and our favourite Hrvoje and Nastasja Petrić, took an excursion to the south of Istria. We began by exploring the Brijuni National Park, followed by an educational trip and lunch at the Verige location. The ancient ruins served as a stunning backdrop for numerous seafood delicacies paired with our extra virgin olive oils. We all enjoyed oysters, mussels, langoustines, carpaccio of premium white fish, sardines, and wild asparagus frittata paired perfectly with Matošević wines, and for dessert, we treated ourselves with Latus cheeses.

Afterwards, we returned to our olive oil mill in Vodnjan. There we had an amazing welcome drink – cocktails based on our Ex Albis extra virgin olive oil, Old pilots gin, Damijanić Teran wine, and tonic. Sandi then gave a brief presentation of our story and work methods, showed the olive mill and answered to all the questions from our guests. Next step was the tasting of four different olive oil blends. Sandi gave a short lesson on olive oil tasting, he talked about flavours and pairing oil with food, and recognizing key elements of extra virgin olive oil, such as smell and aroma. As a gift, we gave to each guest a special blend of EVOO that was created just for them with labels bearing their names.

It was great to see how world-class chefs understand the importance of olive oil in creating dishes, how they appreciate the role of enhancing flavours, and all the other benefits that olive oil brings to gastronomy. After the tasting, we headed to Vodnjan and a fair showcasing local products where oil producers, winemakers, coffee roasters, and ham producers offered tastings of their products. Vodnjan has a lot to offer, and with a population of 3.750, we have many small but high-quality producers whose products are of exceptional quality.

The last stop of the day was a visit to the Eco-museum Istrian de Dignan where the dinner was held. Chef Robert Perić prepared an amazing traditional menu for our guests and Lf Catering set up tables on three floors, so as not to disturb the statics of this old Vodnjan house. Eco-musem is is full of original objects from Vodnjan – from plates, spoons to kitchen setting and clothing. It was a truly authentic environment where everything breathes history. Chef Perić presented traditional Vodnjan dishes in several courses, from wild onion frittata, manestra with wild herbs, fuži pasta made from our flour with a pork and wild asparagus to stewed lamb. 

Each dish was paired with local wines and olive oils. Dessert came in several courses, ranging from cheesecake, amaretto cookie, pralines with olive oil to a selection of cheeses, where it was hard to decide whether the wine or homemade fruit liqueurs were the better match. Finally, everyone drank one „kacijola“ of traditional „Ruda“ – grappa with local herbs “for disinfection”, and the traditional „Supa“ – hot beverage made with olive oil, sugar, red wine, and grilled bread that was cooked on the old fireplace and served in a traditional bukaleta. 

We would like to thank our dear friends Hrvoje Petrić and his wife Nastasja for being such big promotors of local producers and cuisine, our partners who participated in organizing the entire event, the city of Vodnjan, and the chefs who gave us the opportunity to showcase our cuisine. 

We hope to see you all again next year!

Presentation of JRE Guide and Selection of JRE Extra Virgin Olive Oil 2023

The traditional assembly of the Croatian JRE Association was held this year as well, to among other things, select the wine and extra virgin olive oil that will be used in the kitchens of JRE restaurants throughout Croatia. The host of this two-day gathering, where the new JRE guide for 2023 was also presented, was the Boutique Hotel San Rocco in Brtonigla. Chefs, sommeliers, olive oil producers, winemakers, distillers, and other high-quality food producers gathered, united by their shared focus on top-quality ingredients.

On the first day, we presented three different blends of Chiavalon extra virgin olive oil from the 2022 harvest to the chefs of JRE restaurants in Croatia. Sandi gave them a brief lecture and tasting, discussing flavours, aromas, and combinations that could accentuate the taste and aroma of dishes, and how the oil could complement different types of cuisine.

Among the three samples, the first was of weaker intensity, the second of medium intensity, and the third with a pronounced bitter and spicy note. Chefs anonymously voted for sample number two, a blend of Buža and Rosignola. This medium-intensity, highly aromatic oil that can enhance the flavour of any food will soon be available on the tables of JRE restaurants and in our olive oil mill in Vodnjan. We believe that this blend of extra virgin olive oil will further emphasize the culinary masterpieces that can be found on the menus of all JRE restaurants.

The second day was devoted to the presentation of the JRE Guide 2023, tastings, introducing chefs to products from Croatian producers, cooking, and showcasing the impressive skills and talents of JRE chefs.

JRE – Jeunes Restaurateurs brings together over 350 restaurants and chefs in 15 countries: Australia, Austria, Belgium, Croatia, Germany, France, Ireland, Italy, the Netherlands, Romania, Serbia, Slovenia, Spain, Switzerland, and the United Kingdom. The energy among all these participants revolves around a passion for cooking, ingredients, and the inspiration they share. They place great emphasis on local, organic, and sustainable ingredients. For this reason, we are pleased to continue strengthening our cooperation year after year and to meet new faces who are paving the way for Croatian gastronomy.

We would like to thank the association for organizing and inviting us, the Kozlović winery, which presented their JRE Malvasia 2023, and all the chefs and restaurants who participated in the selection of oil for 2023: Restaurant Korak, San Rocco, Pergola, Dubravkin put, Boba, Zijavica, Navis, Badi, Monte, LD, Pelegrini, Boškinac, Draga di Lovrana, Foša, and Plavi Podrum.

Last week, you saw how we transport our olive oil overseas. Using specially designed thermo covers, we protect our olive oil against big temperature shocks during transportation. 

In this article, we’ll explore the impact of temperature on extra virgin olive oil and how to store it properly and use it effectively in cooking.

To store extra virgin olive oil for the longest possible time, it’s best to store it in a cool, dark place at a temperature between 14-18°C (57-64°F). This temperature range helps to slow down the oxidation process, which is the main cause of the oil’s degradation over time.

It’s also important to protect the oil from exposure to light, air, and heat, as these can all contribute to the oil’s degradation. Ideally, the oil should be stored in a dark, airtight container to minimize exposure to light and air.

In general, it’s best to use your extra virgin olive oil within 18 months of the production date, as the oil will begin to degrade over time even with proper storage. By following these storage guidelines, you can help to ensure that your oil stays fresh and flavorful for as long as possible.

But what about cooking with extra virgin olive oil? We will present to you two of the most important perspectives when it comes to cooking with olive oil

Smoking point

Assuming that it depends on personal preferences and price cannot be overlooked, in reality, olive oil is recommended for frying, even more so than seed oils. Olive oil is excellent for frying because it withstands high temperatures very well without producing harmful substances for health. Its smoke point, i.e. the temperature at which carcinogenic compounds are created, is around 210°C (410°F). For most seed oils, the temperature generally ranges from 160°C to 190°C (320°F to 374°F). 

The other two factors to consider are the concentration of polyunsaturated fats and the presence of antioxidants. In this case, olive oil has no contraindications, quite the opposite. It only contains a minimal amount of polyunsaturated fats, while it abounds in monounsaturated fats that are resistant to high temperatures. At the same time, the richness of antioxidants counteracts the chemical reaction (oxidation, to be exact) that occurs when the oil in combustion comes into contact with oxygen.

Extra virgin olive oil stability

On the other hand, one new  Australian study said that the stability of oil under heat is more important than the smoke point. The Australian study published in the ACTA Scientific Nutritional Health Journal studied how common cooking oils and fats broke down when heated for a very long time, or heated past their smoke points. The study found that extra virgin olive oil was more stable than saturated fats like coconut oils, and oils with high smoke points such as avocado oil. Researchers found that the smoke point of oil did not correlate to the oil’s performance when heated. Oils with low smoke points (such as coconut oil), or moderate smoke points (such as extra virgin olive oil), outperformed oils with higher smoke points. Extra virgin olive oil performed better than refined olive oil indicating that the antioxidants in the EVOO may be one of the reasons for its high stability.

In conclusion, no recognized definition of “high heat” cooking exists. Olive oil is safe to use in most home cooking methods including baking, frying, sauteing, roasting and grilling.

So, the most important thing, both in terms of smoke point and stability, is that extra virgin olive oil is always the best option for cooking.

And what about the freezing of extra virgin olive oil?

The phenomenon of extra virgin olive oil freezing begins when the temperature drops below 12°C (53.6°F) until it reaches a solid state. When temperatures drop even lower, between 4-5°C (39.2-41°F), the extra virgin olive oil becomes practically solid.

The oil solidifies simply because it contains a portion of saturated fatty acids. It is advisable to avoid this from happening because, once thawed, although there are no significant quality problems, the oil may become less stable to oxidation, rapidly lose its aromatic profile, and in the case of unfiltered oils, lose their turbidity so we’ll repeat once again: „To store extra virgin olive oil for the longest possible time, it’s best to store it in a cool, dark place at a temperature between 14-18°C (57-64°F).“

Dear friends and partners, we have come to the end of another year.

This is the moment when, after another full cycle, we evaluate everything we’ve done, accept the lessons we’ve learned, and celebrate the successes we’ve achieved. Also, this is another one of those moments when we thank from the bottom of our hearts every member of the Chiavalon team and family who is a part of every drop of our olive oil and every bottle on your tables. Without them, none of this would be possible.

Now is the time for going on vacation and spending some time with loved ones. We hereby inform you that we are working and sending your packages until December 24, and we will return to work on January 16, 2022. During our time off, our web shop will work normally, all orders will be received, and we will send them when we return to work, from January 16 onwards.

In the meantime, we wish you only the best for the upcoming holidays, may health, happiness and success accompany you in the New Year 2023. Thank you for your support during another year, for believing in us because this is what pushes us forward and helps us get a step higher every year.

Your Chiavalon Team