About Chivalon Mlado
Region: Istria
Place of production: Vodnjan
Altitude: 160 m.a.s.l.
Type: coupage/blend
Olive variety: Vodnjan Buzha, Crnica, Rosignola
Harvesting method: combined; hand-picked and using hand-held pneumatic branch shakers
Harvesting period: October 5, 6 and 7
Processing method: continuous cycle, 2 phases, 2 faze, processed immediately after harvesting
Processing temperature: max 24°C
Thickness: vibrant texture
Colour: golden green
Aroma: intense and very elegant, with distinct notes of artichoke, freshly cut green grass, herbs, green apple and tomato.
Flavour: very balanced piquancy and bitterness.
Serving suggestions: This oil pairs perfectly with mixed vegetable salads, boiled and fried eggs, mushroom soups, grilled fish, grilled tuna, red meat and various cheeses. We recommend it with all types of pasta and risotto. According to tradition, new oil is served with warm, homemade bread, but may also be served with any type of bruschetta.
Bottle: 0,5l
About Chiavalon Family
Step into the world of OPG Chiavalon, a family farm that transcends the ordinary, where the cultivation of olives transforms into an art, and the creation of high-quality extra virgin olive oil becomes a symphony of flavour. Nestled in the embrace of Vodnjan, the Chiavalon estate sprawls across 30 hectares, an olive-studded canvas painted with over 9,000 trees that gracefully ascend from 80 to 180 meters above sea level.
In the shadow of the ancient medieval town of Vodnjan, their olive mill stands as a testament to a six-year odyssey that reached fruition in October 2020. A marvel that has swiftly become the epicentre of the Istrian olive renaissance, the Chiavalon olive mill is not just a facility; it's a harmonious fusion of nature and cutting-edge technology. A visionary collaboration with MORI TEM s.r.l., a distinguished leader in advanced olive milling equipment, has elevated it to unprecedented heights.
This haven of innovation boasts a state-of-the-art olive cooling system, a guardian at the entrance ensuring that the precious fruit is processed at a stable temperature between 19 and 21°C throughout production. Every stage unfolds in a controlled atmosphere, devoid of oxygen, preserving the integrity of the olives and their essence. More than just an olive mill, this site is a living testament to the convergence of tradition and technology, a place where olives tell their story in the language of liquid gold.
As you step inside, you're not just witnessing a production facility; you're entering an educational sanctuary. The Chiavalon estate is envisioned as a space where visitors can immerse themselves in the essence of Istria, a sensory journey where the most precious liquid gold is not just tasted but experienced. It's an opportunity to explore the highest possibilities of Istrian olives and extra virgin olive oils, a celebration of craftsmanship, and an ode to the land that nurtures these liquid jewels. In every drop, in every tour, Chiavalon invites you to savour the magic that transforms olives into liquid gold.
