In Vodnjan, surrounded by olive groves stretching toward the sea, autumn brings a familiar rhythm – it’s the fifth season of the year: olive harvest time.

At the Chiavalon mill, days and nights blend together. The machines never stop, and the air is filled with the rich aroma of freshly milled olives – a sure sign that a new olive oil is coming to life. The production is led by Sandi Chiavalon, the founder who started this story back in 1997, and his son Antonio. Antonio arrives straight from school to take over his shift, while Sandi and the team keep things running around the clock.

This is Chiavalon’s 29th olive harvest and the 10th year of our own production, meaning every step from tree to bottle is entirely in our hands. That’s what makes the difference: experience, family dedication, and full control over every drop of our olive oil.

Harvest under the sun and Bura wind

The 2025 harvest began on October 2nd, blessed with almost perfect weather conditions. Sunshine and the northern bura wind followed the team through the month, allowing the fruit to be picked dry and processed in ideal condition. By the end of October, around 80% of the olives had been harvested and processed, with the remaining groves waiting for more stable weather.

Rain arrived late in the month, creating long queues in mills across Istria, ours included – but we’re staying organized and working efficiently to finish everything on time.

A challenging but successful year

This was not an easy year for olive growers. Spring brought heavy rain, while May and June were dry and hot, affecting olive flowering and fruiting. Then July and August turned unusually wet, creating the perfect environment for pests like the olive weevil, stink bug, and olive fly – a real challenge for organic producers.

Thanks to constant care and attention from our team, the fruit was preserved in great condition. Yields are slightly lower than last year, but extraction rates are better, so the overall amount of oil will remain similar. The olives were harvested healthy, and this year’s oils are harmonious and fruity, full of freshness and balance – just the way we love to make them. The rainy summer brought extra complexity and depth to the flavor, something you can taste in every drop.

Technology, tradition, and knowledge

Our mill is more than a production site. It’s a place where tradition meets innovation. The system is fully digitalized, allowing every local grower who brings olives here to track their olives through the process and receive updates by email when their oil is ready.

Sandi proudly notes that digitalization has brought a new level of transparency and trust within the community. Another positive trend is the growing number of producers who filter their oil immediately after processing – something Sandi often highlights as essential for quality and longevity.
“When you see people adopting that knowledge and understanding the process,” he says with a smile, “you know you’re moving in the right direction.”

Now comes one of our favorite parts of the process – tasting. As every year, we’ll blend each olive variety to create balanced, expressive oils designed to elevate any dish.

Two generations, one purpose

The Chiavalon mill today represents the true spirit of family work. Two generations, father and son, stand side by side at the same machine. Antonio, still in high school, is already learning the craft hands-on, with a passion for olives and land clearly running in his veins.

Their teamwork symbolizes the bridge between tradition and the future, a family that keeps innovating but remains true to its roots.

The 2025 harvest embodies everything Chiavalon stands for: passion, knowledge, dedication, and innovation. Sun, wind, rain, and earth once again joined forces with human hands and family unity.

And as the new golden-green oil begins to flow from the press, one thing is clear: in every drop, you can taste love for the olive and pride in family craftsmanship.

As the machines hum through the night, Sandi and Antonio share a look that says it all: The work goes on.