At Chiavalon, we take pride in crafting oils that not only highlight the exceptional quality of Istrian olives but also cater to diverse culinary needs. One of our most unique and powerful offerings is Atilio – the strongest and most intense olive oil in our collection. Known for its bold flavor, it’s an ideal choice for adding depth and character to hearty dishes, especially when paired with a perfectly cooked steak. Here’s everything you need to know about Atilio and how it can elevate your steak experience.

What makes Atilio special?

Atilio is a premium, extra virgin olive oil that showcases the boldest side of Istrian olives. With a peppery, slightly bitter finish and a robust, grassy aroma, it is a true reflection of the region’s unique terroir. This oil is crafted from Istrian Bianchera, one of indigenous varieties known for their strong character and high antioxidant content.

Why Atilio is perfect for steaks?

Steak, with its rich flavor and juicy texture, needs an oil that can complement its intensity without overpowering it. Atilio does exactly that. Its peppery and bitter notes cut through the fat of the meat, while its robust green olive flavor enhances the natural taste of the beef. Whether you’re grilling a steak or cooking it in a pan, drizzling Atilio on top before, during, or after cooking will take your steak to the next level.

Recipe: grilled steak with Atilio EVOO

Ingredients:

• 2 steaks (ribeye, sirloin, or your preferred cut)
• 3 tbsp Atilio extra virgin olive oil
• Sea salt

Instructions:

1. Pat the steaks dry with a paper towel. This helps achieve a nice sear.
2. Preheat your grill to medium-high heat. Grill for 4-6 minutes per side for medium-rare, or longer if you prefer a different level of doneness. 
3. Once the steaks are done, let them rest for 5 minutes. Drizzle with Atilio olive oil  and sea salt before serving to enhance their rich flavor.

Recipe: pan-fried steak with Atilio EVOO

Ingredients:

• 2 steaks (filet mignon, T-bone, or any other cut)
• 2 tbsp Chiavalon Atilio extra virgin olive oil
• 1 garlic clove, smashed
• 2 sprigs fresh rosemary or thyme
• Salt and freshly ground black pepper
• 1 tbsp unsalted butter (optional)
• Fresh lemon juice (for serving)

Instructions:

1. Pat the steaks dry and season generously with salt and pepper.

2. Heat a heavy skillet (preferably cast iron) over medium-high heat. Once hot, add the Chiavalon Atilio olive oil to the pan.
3. Add the steaks to the pan and cook for 3-5 minutes per side, add the smashed garlic and fresh herbs to the pan to infuse the oil with additional flavors. If you want a richer finish, add 1 tbsp of unsalted butter.
4. Remove the steaks from the pan and let them rest for a few minutes, drizzle with a little more Atilio olive oil and a squeeze of fresh lemon juice.