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The Chilean road map to quality: Olisur

South American passion and European know-how. Strange and succesfull mix. Large investments and attention to quality. With this strategy Alfonso Swett won prestigious awards

With its 1400 hectares of olive groves Superintensive specialized Chilean society Olisur is one of the largest and most promising South America. Alfonso Swett, owner, fell in love with the olive and its noble fruit after a trip to Andalusia and decided to bring in his country the best of technology and international know-how to produce high quality extra virgin olive oil large quantities. After just six years after the entry into production of the first plants Olisur labels are found in most of the markets of the world, have won the most prestigious awards and continue to excite.

In 2012 he will produce about 2 million liters of extra virgin produced from Arbequina, Arbosana, Koroneiki, Frantoio, Leccino, Picual and Coratina.

Harvesting is done by machines who deliver the oil mill 250/350.000 kg of olives per day that are processed within a few hours from the three lines Westphalia.

Three blend peak Olisur: Limited Santiago, Santiago Premium Olive & co.

Olive & co.



It is an oil of medium intensity which has chosen as its characteristic freshness: to create this blend, consisting of Arbequina, Koroneiki and Arbosana, we use it only olives harvested and processed immediately.

The nose is fragrant and sweet with notes of lettuce, tomato and banana while the palate is characterized by a sweet almond flavor as opposed to a bitter velvety heart of lettuce. The spicy and modest and well balanced with a bitter taste.

It is an oil fresh and pure can accompany a pleasantly wide variety of dishes are based on vegetables, fish or meat.

by Duccio Morozzo della Rocca
01 october 2012, Food Notes > Olive Oil

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