At Chiavalon, we believe that true sustainability doesn’t begin when you enter the market — it begins where others stop.

From day one, our focus hasn’t been just on producing premium olive oil, but on how we produce it. We wanted to build a system that respects the rhythms of nature, uses what we already have, and gives back to the earth at least as much as we take. And so today, on World Environment Day, we want to shed light on everything we do — behind the scenes.

From Filter to Flame

For us, zero waste doesn’t begin with recycling — it begins with upcycling.

We use 100% cellulose filters to filter our olive oil. Once used, they are no longer suitable for production. But instead of discarding them, we give them a second life. We dry, pack, and transform them into organic fire starters — eco-friendly kindling used to light fireplaces or grills. The used filter, rich with the essence and aroma of the oil, gains new purpose.

The Olive Pit as Local Energy

During processing, we extract the woody pit from the olive — a core quite literally filled with energy. As the pit is soaked in natural olive liquids, its energy value is remarkably high.

We don’t discard this pit. Instead, we use it as fuel to heat our facilities, offices, and production buildings. But we go further — more than 40 households in the Vodnjan area heat their homes with this local, renewable, and sustainable energy, eliminating the need for industrial pellets.

Compost That Feeds Future Olives

After processing, we’re left with pomace — a rich, thick paste often seen as waste. To us, it’s a raw material for high-quality compost. We compost it for over a year, after which we return this organic matter to our olive groves. In this way, the soil isn’t depleted — it’s enriched and nourished by what came from it.

Branches, Leaves, and the Cycle of Life in the Olive Grove

Our groves are alive year-round — but especially in spring, when we prune. This generates a large amount of branches and leaves, which we don’t discard. A special machine collects and shreds the plant material, which we then send for composting. After 1–2 years, this natural matter is returned to the earth as nutrients for new fruit.

No Waste, Only New Beginnings

For us, the olive is not just a fruit — it’s a circular system. From oil on your plate, to warmth in your home, to the soil beneath your feet — everything is reused, everything returns.

Sustainability is not a marketing slogan. It’s a daily commitment. That’s why we’ll keep looking at the olive from every angle — because we know that what seems like waste today, can be a resource tomorrow.

Happy World Environment Day — from the Chiavalon family.