Monte Olivo began producing oil in 1999 on the sunny slopes of the Curacavi Valley, expanding in 2003 its original 40 hectares to 230 hectares with plantings in the Maipo Valley.  Their expertise balances quantity with quality, overseeing its grove with meticulous care that includes deep well sourced drip irrigation and effectively managed soil drainage.  Today, with 800 hectares planted, Monte Olivo leads Southern Hemisphere world-class oil production.

   Their diverse olive grove consists of Greek Koroneiki, Italian Frantoio, Leccino and Coratina, as well as Spanish Arbequina, Arbosana, Picual, and Hojiblanca trees.  Depending on variety, Monte Olivo plants medium to super high densities ranging from 400 to 2,200 trees per hectare.  Each olive produces its own unique aromas, flavor and texture that can be used in blends or released as monocultivars.

   The company tightly controls the entire process from tree to mill that includes manual side pruning with a tipping prune atop the super-intensive varieties.  Within hours of the harvest the fruit is cold extracted at 26 degrees Celsius through two processing lines.  Monte Olivo “cold extracts” their oil.  Unlike the traditional cold pressed method, where olives are crushed with granite wheels and stacked on fiber woven mats called fiscoli underneath a hydraulic press, the olive paste runs through a series of vacuums and centrifuges and is never exposed to oxygen.  This modern extraction technique produces sharper oil from more ripe fruit, is faster and more sanitary.

   We’ve selected for this release a monocultivar Hojiblanca oil.  Though most Spanish cultivars are for mass oil production, the Hojiblanca doubles as a table olive.  When harvested early, the oil is medium bodied, softly herbaceous and creamy with undertones of peach and sweet almond, followed by a delayed elongated peppery finish.  The cause of this peppery sensation – considered an attribute of high-quality olive oil – is oleocanthal, a natural phenolic compound that has both antioxidant and anti-inflammatory properties.  This Hojiblanca is best utilized raw with reckless abandon over your favorite cuisines.

   Chile’s most prestigious wine producing regions are nestled between the looming Andes Mountains in the east and the vast blue Pacific Ocean in the west.  The unique landscape produces balanced and healthy grapes resulting in consistent and terroir-driven wines.  Carmenere, Chile’s primary red grape variety, produces wines characterized by dark plum flavors and soft velvety tannins.  Wines are best paired with local dishes, among them Longanizas de Chillan (pork, oregano, garlic, paprika sausages from Chillan) and Milcao (potato bread with lard and pork crackling).  Growers who specialize in white wines are increasingly turning to Sauvignon Blanc as a reliable grape to produce fresh, clean, and mineral-toned wines to enjoy with local fish preparations and simple tomato salads.