Your Guide to Chilean Olive Oil

Humans have consumed olive oil since the Bronze Age. It is one of the healthiest fats on our planet, and we use it in all sorts of delicious recipes. 

We have all heard of olives from the Mediterranean region of Europe: Spain, Greece, and Italy. The mighty olive loves warm, dry climates. 

There is a new olive region on the map. It is temperate, has dry winters, and plenty of sunshine. That’s why Chilean olive oil holds its own in the olive market.

But what’s special about Chilean olive oil? What varieties can you find? And where can you buy the best Chilean olive oil?

Read on to learn all about Chilean olive oil.

Olive Cultivation in Chile: What You Need to Know

The main olive-growing regions in Chile are in its north and central regions. These run from Limari Valley to Bio Bio River. Chile’s south is too cold.

Chile has grown olives since at least the 16th century. Olive farmers pressed the oil by hand, and the process was slow. But by the 1950s, technology led to an increase in production.

Up to 95% of the world’s olives come from the Mediterranean region. To compete, Chile has stepped up its olive oil production. In 2018, Chile produced 22,000 tonnes of olive oil.

Positive Chilean olive oil reviews have boosted its popularity. Many chefs and olive oil enthusiasts now use Chilean olive oil.

What’s Special About Chilean Olive Oil?

Chilean olive oil is high in vitamin E, monounsaturated fats, and oleic acid. It contains heart-healthy high-density lipoprotein (HDL), which can lower harmful cholesterol. It shares the health benefits of all the best olive oils.

Many Chilean olive oils have low acidity. This makes them smooth on the tastebuds, and they have higher smoke points than acidic oils.

Chilean olive oil brands have fewer adulterants than many European brands. High-quality olive oils are the aim of Chile’s industry; quantity comes second. Chilean olive oil earns its place in all health-conscious kitchens.

Alonso olive oil Chile is a prime example. The Alonso family in the O’Higgins region press their olives 90 minutes from the tree. Their goal is maximum flavor and freshness.

What Are the Best Varieties?

Which type of Chilean olive oil should you drizzle on your summer salad?  Here are three of our best Chilean extra virgin olive oils at Cibaria International.

Chilean Arbequina. Fruity aroma and a buttery taste. Perfect with garden greens, pasta, or corn on the cob.

Chilean Picual. Rich, fruity, and slightly bitter. Pair with strong cheese, tomato dishes, and pestos.

Chilean Frantoio. Buttery, grassy, nutty notes. Drizzle over popcorn, corn on the cob, pasta, and pizza.

Want to Add a Taste of Chile to Your Kitchen?

We hope you enjoyed our guide to Chilean olive oil. It is one of the best olive oils on the market, and it can transform any kitchen with its fresh flavors.

Cibaria International offers you the finest Chilean olive oils in bulk. We have extra virgin Chilean olive oils, infused oils, and fine balsamic vinegar.

Get in touch for a bulk quote today.