Discover Chile

Today Chile has more than 24,000 hectares planted with olive trees for the extraction of olive oil and production is increasing year by year. In 2019, national production was estimated at 18,500 tonnes. Of this production, 60% was destined for export.

In Chile, olive cultivation spread mainly in the Central Valley, which at that time concentrated all the national agricultural activity. However, plantations soon spread to the Limarí Valley in the North and the Biobío River in the South, influenced by the Pacific Ocean on one side and the Andes Mountains on the other. This portion of land is home to different microclimates that allow the adaptation of different varieties of olive trees throughout the length and breadth of the country. From the Atacama region to the Bio Bio.

Regarding the regional distribution of the planted area, the Metropolitan Region represents 29%, Maule 27%, O'Higgins 23% and Coquimbo 17% of the total planted area.

Distribution of plantation area by variety:

The main cultivated variety at national level is Arbequina, which covers 57% of the planted area of olive trees, followed by Arbosana (20%), Italian varieties (Frantoio and Leccino) with 10%, and others with a smaller planted area such as Picual, Koroneiki and Coratina.

Most of the world's olive varieties come from the Mediterranean: Spain, Italy and Greece, which are the cradles par excellence of this product. It was from these countries that the oils began to arrive in Chile, as well as the first oil varieties.

57% Arbequina:

This variety originates from Spain and delivers a small oval fruit. Its oil is very aromatic, with a slight apple flavour, herbaceous green, sweet, very slightly bitter and spicy. It has been very well accepted in markets not used to olive oil consumption. It is the most widely planted variety in Chile, representing 70% of the national total, as it is commonly used as a base in all blends, due to its mild, lightly fruity oil.

20% Arbosana:

This is a Spanish variety, coming from the region of "El Arbos" in the province of Tarragona. It is currently projected as one of the most interesting varieties due to the quality of the oil produced, as it is very fruity and aromatic with a particular banana aroma. It is stable, bitter and slightly spicy.

10% Frantoio and Leccino:

It is cultivated throughout the Italian peninsula as it is used as a pollinating agent. It is a variety with large fruit and very even ripening. Its oil is quite bitter and has a very green taste.

5% Picual:

From Spain, it is the most important variety in the world. It represents 20% of the world total and 50% of the Iberian plantations. Its fruit is medium-sized and the resulting oil is very stable, fruity, fragrant, with positive attributes of bitter, spicy and astringent, which mellows with time. As specific attributes, the fig tree and wood stand out, making it an oil with personality.

3% Koroneiki:

A variety from Greece, it represents about 60% of the olive-growing area in that country. It produces an oil that is highly appreciated for its organoleptic characteristics, stability and high oleic acid content. Fruity oil, good aroma, elegant and very green.

2% Coratina:

Another Italian variety grown mainly in the Puglia region (Bari). Due to its very high polyphenol content it is generally used to enrich blends and not as a single variety. Its fruit is large and produces a very yellowish herbaceous oil with excellent organoleptic characteristics.

3% Koroneiki:

A variety from Greece, it represents about 60% of the olive-growing area in that country. It produces an oil that is highly appreciated for its organoleptic characteristics, stability and high oleic acid content. Fruity oil, good aroma, elegant and very green.

2% Coratina:

Another Italian variety grown mainly in the Puglia region (Bari). Due to its very high polyphenol content it is generally used to enrich blends and not as a single variety. Its fruit is large and produces a very yellowish herbaceous oil with excellent organoleptic characteristics.