29. 1. 2024

Radicchio Trevigiano x Chiavalon Extra Virgin Olive Oil

Radicchio Trevigiano, a chicory variant from the Treviso region of Italy, is known for its distinctive bitter flavor and vibrant color. Paired with olive oil this dish offers a delightful balance of flavors. Perfect as a side dish or a light meal, this recipe is simple yet elegant, embodying the essence of Italian cuisine.


  • 2 heads of Radicchio Trevigiano
  • 3 tablespoons Chiavalon Extra Virgin Olive Oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: Garlic, balsamic vinegar, or lemon juice
  • Optional: Shaved Parmesan cheese or pine nuts for garnish


Begin by washing the Radicchio thoroughly under cold water. Pat dry with a clean kitchen towel. Cut each head of radicchio in half lengthwise. If the heads are large, you may cut them into quarters.

Then heat a large skillet over medium heat. Add our Organic EVOO and warm it gently. If you want, now you can add the sliced garlic to the skillet. Sauté for about 1 minute or until it becomes fragrant, but be careful not to burn it. Place the radicchio cut side down in the skillet. Cook for about 3-4 minutes or until it begins to wilt and char slightly.


Season the radicchio with salt and freshly ground black pepper. Flip the radicchio over and cook for an additional 2-3 minutes. For a touch of acidity, you can add a splash of balsamic vinegar or a squeeze of lemon juice over the radicchio during the last minute of cooking.

Transfer the cooked radicchio onto a serving dish. Drizzle with a little more Chiavalon Extra Virgin Olive Oil if desired.

If you want a twist, garnish with shaved Parmesan cheese or toasted pine nuts for added texture and flavor.

Chef’s Note:

Radicchio Trevigiano’s bitterness pairs great with the smooth and fruity flavor of Organic. The optional addition of balsamic vinegar or lemon juice adds a pleasant tanginess that complements the dish.

Buon Appetito!