Today we share the story of one of the creators of Chilean Olive Oil: Gabriela Moglia, Gerente General of Chile Oliva
Read our interview with her below to get a glimpse into the lives of the people bringing Chilean Olive Oil into the world, and a personal view of Chile as a country.
Where are you from, and how did you make your way to this grove/location?
I am from Santiago of Chile. I studied agricultural engineering at the University of Chile where I received a diploma in olive oil production. When I started in university, I immediately began working with the Association of Olive Oil Producers- ChileOliva.
What do you love about Chile?
I like Chile’s varied landscape and its distinct climates. Northern Chile is really sunny and arid; it has a very special beauty and gorgeous beaches. On the other hand, the central-southern region of our country is much more humid, with plentiful vegetation and beautiful forests. In addition, in the extreme south of Chile we have glaciers and lakes with a beauty that is unrivaled; with untouched landscapes that moves visitors.
Describe a typical day.
A typical day starts with work at 9 am in my office. I will have several meetings and later I will eat lunch. Then I continue working. Around 7pm, I go to the gym where I do yoga and Zumba. After, I go home, have dinner and go to bed. After work on some days I will gather with friends to have dinner at different places in the city. On the weekends I spend time with my family and friends.
What makes you proud about your work?
What I like most is working in a sector that is new for Chile that has high potential and shows positive growth. It is a truly high quality product, 100% exportable and is recognized globally for its premium quality. Likewise, I enjoy working for the Association of Producers, who, with our support we hope to help succeed in their projects and commercialize their product worldwide.
How often do you use extra virgin olive oil, in what ways?
I use Chilean Olive Oil in everything I cook; I do not use any other type of oil. I use it in salads, stews, and desserts. I use Extra Virgin Olive Oil when I cook my fried eggs or when I bake a cake I will use Olive Oil instead of butter. When I serve ice cream I will add Extra Virgin Olive Oil on top, it gives it a special touch.
What is the history of this grove?
The Association of Producers of Chilean Olive Oil was born approximately 10 years ago. It was formed by the first Chilean business owners who began to produce olive oil with leading edge technologies, brought from Europe. Several years later, more businesses joined the association and today we have 47 members in Chile Oliva.
What makes Olive Oil from Chile special?
Chilean Olive Oil is special because it is unrivaled in its high quality. In different regions of the country, we produce different olive oils with distinct characteristics, but almost all olive oils are extra virgin and are characterized by their aroma, freshness and green with various fruity aromas.
What do you envision for the future of your land?
I think that in the future Chilean Olive Oil will be recognized worldwide for its excellent quality and for the commitment of Chilean producers to their craft. It is a tough journey because the Spanish and Italian olive oils are more traditional and highly recognized. But we hope that with time the Chilean Olive Oils with be valued for their quality and beneficial properties that contribute to health.
Is there anything else special about your job that you would like to share with the people who buy your olive oil?
Only that the consumers who purchase Chilean Olive Oil are supporting a product of excellent quality and we hope that they enjoy it and are able to pass the story of Chilean Olive Oil and its superior qualities to their family and friends.