Finding a shelf-stable chimichurri that still packs as much flavor as one that’s homemade is no small feat since it relies so heavily on fresh ingredients, but Elvio’s manages to craft a bright and herbal sauce that showcases the fruity, mouth-watering heat of the Argentinian chili. Handcrafted in small batches with locally-grown herbs and garlic, the condiment’s parsley retains a dose of herbal flavor, while vinegar balances out the olive oil’s richness and the garlic’s bite. Plus, there’s no sugar added, so it won’t burn if you choose to use it as a marinade for meats before grilling (and trust us, you definitely will).
Thought to be derived from a Basque term meaning “a mixture of several things in no particular order,” this traditional condiment is a fixture at every dining table, passed and shared between family and friends in a celebration of love and heritage. Elvio’s handcrafts theirs in small batches with fresh parsley and garlic grown from local, Los Angeles-area farms and high-quality olive oil.
We test everything we sell. Here’s how we’d use this.
Drizzle this traditional condiment over grilled meat and vegetables, or even pizza and pasta. Mix into salad dressings or a marinade for beef or salmon or slather onto a hearty sandwich such as an Italian sub to replace standard oil and vinegar.
Stir well before use and refrigerate after opening.
With decades-old origins on the Argentine Pampas, Elvio’s Chimichurri was inspired by the owner’s grandfather—a gaucho whose rustic recipe for the condiment was beloved among family and friends. Soon, he passed the recipe down to his son, Elvio, who brought it with him to Los Angeles in the mid-’70s and added a new secret ingredient. After shipping jars upon jars of the sauce once his own son moved across the country and much encouragement from friends and family, the father-daughter duo went into business together. Now, they make the beloved condiment with nothing but olive oil, local produce and tradition.
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