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OLIVE OIL
The climate and soil conditions where Chile’s olive groves are planted are very similar to those in the Mediterranean basin. This area in central Chile is famous for its fertile soils, high degree of solar exposure and the marked difference in temperatures between day and night, creating an environment that is highly favourable to olive cultivation.
Chile's geographical characteristics, together with the continuous development of sanitary policies, make it a phytosanitary island free from pests and diseases. As a result, the olive fruit fly, which is so harmful in other countries, does not exist in Chile.
Chile’s olive oil industry is relatively new. The technological progress and global position it has achieved have occurred in the space of just 18 years. Chile’s olive oil production begins with the careful harvesting of the olives, to protect the fruit from bruising. Once harvested, the olives are processed in just 12 hours so as to ensure the maximum quality and obtain an aromatic and delicate extra virgin olive oil. The result is an extraordinary product that competes with the best in the world.
Main types:
- Arbequina
- Arbosana
- Frantoio
- Leccino
- Picual
- Koronieki
- Coratina
- Barnea
Chilean olive oil shipments totalled US$45 million in 2016 and they reached over 35 markets. The United States is the biggest market, accounting for 45% of the total. It is followed by Brazil, Canada and Colombia.
Today 90% of production complies with the requirements for being labelled “Extra Virgin”, while the remaining 10% is “Virgin”. Chilean extra virgin olive oil is available as a single variety or in blends and in different types of packaging.
The main olive varieties grown in Chile come from Spain, Italy, Greece and other countries.
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