In the 1950’s – the Alonsos, a family of Chilean shoemakers, began searching for the ideal location to produce the world’s best olive oil.  Because of its optimal olive tree cultivation conditions, they chose the town of Litueche in the VI region of Chile located 26 km from the Pacific Ocean.  The area’s climate – dry hot summer days and cool nights – resembles the Mediterranean.  Because water is scarce and the Andes mountains snowmelt unreliable, the family built a lagoon and a series of wells to collect rainwater used to irrigate its groves.

   The Alonsos grow nine cultivars on four hundred hectares – Coratina, Frantoio, Leccino, Picual, Arbequina, Arbosana, Koroneiki, Manzanilla and Nocellara – each of which produces its own unique aroma, flavor and texture.

   The cuspidate Picual olive, traditionally hailing from Spain, is derived from the word “Pico” (“pointed”).  When harvested early in the season, the Picual has distinct aromas of green tomato leaf.  At Alonso, the olive harvest from tree to mill takes no more than fifteen minutes, after which, using the most sophisticated Alfa Laval machinery, the oil is cold-extracted at below twenty six degrees Celsius.

   Throughout antiquity, these lower yield, early harvest oils, which pack a vibrant punch of fresh herbs, pleasant bitterness and an elongated spice, were reserved for nobility.  Oleocanthal, a natural phenolic compound with both anti-inflammatory and antioxidant properties found in these oils and considered a quality attribute, causes this peppery mouth sensation.

   Early harvest oil is best utilized raw, the intent being to cut through and brighten up other ingredients.  Year after year Chile’s vintners throughout the major growing regions have been improving both the quality and consistency of their wines.

   Carménère, Chile’s most important red grape variety, regularly earns top scores and critical acclaim at international tastings for its plump and rich fruit characteristics layered with smooth and silky tannins.  For affordable and value-priced Carménère seek out wines from the Colchagua and Maipo valleys.

   A more recent Chilean wine making development is increased Pinot Noir plantings.  To craft lighter and ready-to-drink wines from this “cool-climate” grape producers are expanding to higher elevation vineyards.  As with California and Oregon Pinot Noirs, the Chilean expression of these grapes is easy-going, jammy, fruit-forward, and ripe.  For fresh and bright Chilean Pinot Noirs seek out these Aconcagua Valley producers: Ventisquero, Montesecano, Amayna, and Villard.