The idea of the project was to put together chefs from 14 JRE restaurants and top class producer of extra virgin olive oil, Chiavalon. Between 4 samples, chefs have chosen a blend 2 Croatian indigenous varieties – Buža and Rosulja. Nose is intensive but refined with a dominant scent of freshly cut grass and hint of tomato and rocket. On the palate well balanced spiciness enables a large number of applications in dishes and on plates.
JRE Chiavalon EVOO comes with a specially designed label coming from one of the world wide awarded agency Bruketa&Žinić.
JRE Chiavalon oil is available in the JRE restaurants and at Chiavalon estate exclusively.