The origins of the word “chimichurri” are mysterious. Perhaps the most convincing theory is that it was brought by Basque settlers to Argentina in the early 1800’s. The name derives from the Basque word tximitxurri – which roughly translates as “a mixture of several things in no particular order.” My Basque grandmother, a gifted artist with both a ladle and paintbrush, agrees with this argument.
Known as the ketchup of Argentina, every Argentine family has their own recipe. This is ours. When my dad and I started appearing on the cover of prominent newspapers and television shows in Buenos Aires, you can well imagine the level of scrutiny and unsolicited opinions, advice and suggestions we received. It’s true our chimichurri is the only one recognized in Argentine press and hailed as the best in the US. And although we are of course deeply flattered and humbled by the attention, our message is one of love and community. My dad’s chimi has bore witness to thousands of happy gatherings at my house over the years, and we hope it encourages families and friends around the world to slow down, sit down and enjoy a meal together.
Each bottle of ELVIO’S CHIMICHURRI & ELVIO’S CHIMI RUB is handcrafted in small batches to ensure superb quality and taste. ELVIO locally sources fresh parsley and garlic early every morning, directly from surrounding farms outside of Los Angeles. The highest quality of olive oil, along with fresh imported Argentine spices add that special flare to each jar. Of course the secret ingredient is 100% organic love.