Our olives are lucky. They were born in Chile.
Chile’s unique geography protects its agriculture from potential hazards coming from other countries. Its natural boundaries — the driest desert in the world (north), the Pacific Ocean (west), the Andean range (east) and the Patagonia (south) — form a shelter to grow any cultivar under optimal growing conditions.
to Grow Pure Olives
The optimal Chilean Mediterranean climate, with cold rainy winters and hot and dry summers, allows olives to reach optimum maturity and great fruit expression.
From Orchard to Table
FROM ORCHARD TO TABLE
A PHOTO NARRATIVE
Chilean Extra Virgin Olive Oil is born from delicate and attentive harvesting methods to preserve our olives' natural integrity. Streamlined New World production allows our olives to go from tree to oil in less than twenty-four hours. We orchestrate the entire process from when the olives are picked, cold-pressed, and bottled right at the orchard, until it arrives fresh at your table, drizzled over thick-crust bread and touched with sea salt.
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EXTRA VIRGINS VS. VIRGINS
- Extra Virgins are the fruitiest, ?nest, most olive-y and priced at a premium.
- Extra virgin olive oil has a maximum free acidity of 0.8% (Anything above is just virgin, and something you don't even want to look at, let alone taste).
Chilean extra virgin olive oils have acidity levels as low as 0.2%
Fruity: Having pleasant spicy fruit ?avors characteristic of fresh ripe or green olives. Ripe fruit yields oils that are milder, aromatic, buttery, and ?oral.
Green: Green fruit yields oils that are grassy, herbaceous, bitter, and pungent. Fruitiness also varies by the variety of olive.
Bitter: Creating a mostly pleasant acrid ?avor sensation on the tongue.
Pungent: Leaving a pleasant burning sensation in the mouth and throat.
Peppery: Spicy, prickly to the palette.
Information provided by Olive Oil Times and UCCE, University of California Cooperative Extension, an unbiased, science-based resource for olives and agriculture.
Taste The Difference
To train your palate, have a taste test. Try a generic extra virgin olive oil and then a Chilean. You'll discover the wonderful difference immediately.
"Extra virgin can have a degree of bitterness and a degree of spiciness, which some people might interpret as ?aws, but in fact are positive attributes, as long as they don't outweigh the fruitiness of the oil," says Ari Weinzweig, cofounder of Zingerman's, a food specialty business... "Think of how bitterness enhances dark chocolate or espresso," he suggests. “Compare spiciness to the pleasant heat of fresh chiles. Because really ?ne olive oil is used as a condiment, these elements are intended to enhance the food you're eating in the same way tannin in red wine can enhance a dish."
Provided by the Vegetarian Times, "A Purist's Guide to Olive Oil," by Julie O'Hara
Year after year our Chilean extra virgin olive oils receive recognition and awards from the most prestigious competitions and taste-makers. Here are a few recent accolades for our brands.