CHIAVALON · ISTRIA, CROATIA

High Polyphenol Olive Oils

Regarded as one of the best olive growing regions in the world, Istria, located in northwestern Croatia, has become the epicenter of the highest quality extra virgin olive oils not only in Croatia, but in the world. All our olive oils are extra virgin, cold-pressed, and early harvest. While most "extra virgin" olive oils are diluted, mislabeled, or chemically altered, these oils are simple, organic goodness. It's quality you can taste.
 

100% Extra Virgin
Cold-Pressed & Early Harvest
High Polyphenol
International Award Winner

High Polyphenol Olive Oil Direct From The Producer

Extra virgin olive oils with high polyphenol content and low free fatty acid levels represent superior quality and health benefits. Polyphenols are powerful antioxidants that not only protect the oil from oxidation and rancidity, extending its shelf life, but also provide significant health benefits including anti-inflammatory properties and protection against cardiovascular disease.  

 

Chiavalon olive oils are independently tested at one of Italy's most stringent labs, and boast polyphenol counts of 350-520 mg/kg. 

 

Low free fatty acid content indicates that the olives were harvested at peak ripeness, handled properly, and pressed quickly after harvest, ensuring minimal degradation of the fruit. 

 

While extra virgin classification requires a threshold below 0.8%, the Chiavalons take it one step further and have free fatty acid levels of 0.13% and below.

What is high polyphenol olive oil?

Under the EU Regulation 432/2012 health claim, olive oils with 250 mg/kg of polyphenols or more classify as one that is “high polyphenol”.
What are polyphenols?

Polyphenols are naturally occurring compounds found in plants that consist of multiple phenol units - chemical structures with a hydroxyl group (-OH) attached to an aromatic ring. They act as powerful antioxidants in the human body, helping to neutralize harmful free radicals and reduce inflammation. In plants, polyphenols serve as defense mechanisms against UV radiation and pathogens, which is why they're often concentrated in the outer layers of fruits and vegetables or in parts of plants exposed to stress.

How do i know if my olive oil is rich in polyphenols?

A high polyphenol olive oil will create a distinctive peppery or spicy sensation in the back of your throat when you taste it, often causing a slight burning feeling or even making you cough - this reaction is known as the "oleocanthal burn." The oil should also have a noticeably bitter taste, which some people describe as similar to arugula or raw artichoke. These strong, pungent flavors might seem overwhelming at first, but they're reliable indicators of high polyphenol content, unlike mild or buttery-tasting olive oils which typically have lower polyphenol levels. 

Will cooking destroy the polyphenols?

Cooking does reduce polyphenol content in olive oil, with temperatures above 180°C (356°F) causing significant degradation of these beneficial compounds. For maximum health benefits, it's best to use high polyphenol olive oil in unheated applications like salad dressings, drizzling over finished dishes, or dipping bread. If you do want to cook with it, stick to low and medium-heat cooking methods like gentle sautéing, though you'll get the most benefit by saving your high polyphenol oil for finishing dishes rather than cooking with it.
 

How long do polyphenols in olive oil last?

Polyphenols in olive oil gradually decrease over time, with significant degradation occurring after about 12-18 months from harvest, even in properly stored oil. To maintain the highest levels of polyphenols, store the oil in a dark glass bottle away from light, heat, and oxygen (keep it tightly sealed), and try to use it within one year of its harvest date. The best way to ensure you're getting the benefits of high polyphenol olive oil is to buy smaller bottles that you'll use within a few months and look for bottles that clearly state the harvest date rather than just an expiration date.

Award-Winning Olive Oil from Istria, Croatia

Istria, the heart-shaped peninsula on Croatia's Adriatic coast, has pressed olive oil since Roman times, a tradition stretching back more than 2,000 years. Ancient mills and amphorae found across the region trace a craft refined over hundreds of generations.

That heritage carries real international recognition today. Flos Olei, widely considered the definitive guide to extra virgin olive oil, has named Istria the world's best olive-growing region nine times, most recently in its 2026 edition. No other region has matched that consistency.

What sets Istrian oil apart is the method. Olives are harvested early, while still green and dense with polyphenols, then cold-pressed within hours of picking. The result is a fresh, peppery oil rich in the polyphenols experts associate with quality and bold flavor. Chiavalon, the most awarded producer in Croatia, holds to this standard in every bottle.

Where to Buy Croatian Olive Oil Online

Authentic Istrian olive oil is hard to find outside Croatia, and genuine bottles are easy to lose among mass-market imports. Drusk Trading Company imports Chiavalon extra virgin olive oil directly from Istria and ships it across the United States. Every bottle is sourced from the producer, stored to protect freshness, and delivered to your door. Browse the Chiavalon range above to find the oil for your cooking, from a robust pressing for hearty dishes to a lighter one for finishing and salads.