Chimichurri’s origins are enigmatic; the reigning theory is that it was invented by Basque settlers in 19th century Argentina. All we know is that the combo of parsley, garlic, olive oil and vinegar tastes incredible on a well-seared steak. ELVIO'S take uses just a few super fresh ingredients with no preservatives, additives or sugar.
ELVIO'S CHIMICHURRI began two generations ago with Grandpa Ignacio’s cattle-driving days in Argentina. ELVIO continued the tradition by making jar after jar of the stuff with his son Erik and daughter Ailin, and its now going from their table to yours.