Some stories just stay with you—and this one has for over a decade. I first met the Chiavalon brothers, Tedi and Sandi, more than twelve years ago, when their olive oil operation was little more than a dream and a small homestead in the rolling hills of Vodnjan. Even then, their passion was contagious. Over the years, I’ve watched them transform that humble beginning into one of the most celebrated olive oil estates in the world, while never losing sight of what matters most: family, tradition, and the love of the land.

Their story starts with Tedi as a boy, visiting his grandfather’s small grove of ancient olive trees—some over 300 years old. When his grandfather fell ill, Tedi took it upon himself, at just 13, to care for those trees. While other kids were playing futbol, as most Croatian kids do, Tedi had a vision. He was learning everything he could about pruning, pressing, and producing great olive oil. At first, people thought it was just a phase. But his mother and brother, Sandi, saw the spark in him and joined in to help. What began as a teenage passion became a lifelong calling.

Tedi once told me that “enthusiasm and love alone are not enough—you must keep learning.” And he lived that philosophy. He studied agriculture, brought in new agro-ecological technologies, and applied modern, sustainable methods to elevate quality without compromising tradition, with Sandi killing it on the sales and marketing side. That mix of heart and science has paid off—Chiavalon’s oils now consistently rank among the best in the world, winning countless international awards and high praise from Flos Olei.

When I first visited their new facility, I was floored. They had gone from a family grove to a state-of-the-art production mill that was one of only a handful of its kind in the world at the time—and the first of its level in Croatia. Everything is done with precision and care: early harvesting, cold extraction, and rapid processing—literally from grove to bottle in under four hours. That commitment to freshness and purity is what makes their oils stand apart.

Chiavalon focuses on indigenous Istrian olive varieties—Buža, Crnica, Istrian Bjelica, Rožinjola, and Moražola—keeping local flavor and heritage alive in every drop. But beyond the awards and technology, what makes Chiavalon so special to me is that it represents everything I love about this region: passion, perseverance, and deep respect for the land.

Guests joining our Flavors of Fall: Slovenia & Croatia trip with Chef Bruce Moffett will have the incredible opportunity to visit Chiavalon during the harvest season—walking through the groves, seeing the mill in action, and tasting olive oil so fresh it’s almost glowing. It’s a sensory experience that’s equal parts science and magic—a little chaotic, a lot of heart.

And for those who can’t make it this time, don’t worry—The Gourmet Vacation can ship Chiavalon Olive Oil anywhere in the U.S., so you can enjoy their liquid gold in your own kitchen.