Historically, the olive tree (Olea europaea) was brought to the Americas by Christopher Columbus in 1492.
From the West Indies, the trees spread to Mexico, Peru, Argentina, and Chile. Though olive trees have been present in South America for centuries, commercialization of olive groves in Chile began only recently. Because Chile is bordered both by the Pacific Ocean and the Andes mountain range, a wide variety of microclimates exist, many of which are suitable for olive growing. In the late 1940s, Italian immigrants planted the first commercial olive groves, which began producing Chilean olive oil by 1953. Modern agricultural technology and popular olive varieties were introduced in the 1990s, furthering the Chilean olive oil industry.
A beautiful view of the Alonso olive groves in central Chile.
Situated in the foothills of the Andes, the Alonso family cultivates olive trees and produces high-quality extra virgin olive oil.
Their farm is located just outside of La Estrella, a small town in the O’Higgins region of Chile. Similar to the Mediterranean, the climate is typically sunny and dry: perfect for olives. The family’s work centers around multiple olive cultivars—each of which has its own ideal climate and soil type. Known worldwide for their delicate and herbaceous oils, the Alonso family is firmly committed to promptly pressing olives for maximum quality and freshness. Each oil begins with the harvest of tree-ripened olives. Within 90 minutes of picking, the olives are transported to the mill and crushed. Watch the video above to get an inside look at the entire process!
If you're inspired by the Alonso family's mission, come in and taste the fruits of their labor—ultra premium extra virgin olive oil.
An interactive tasting class at Alonso Olive Oil's showroom.
A selection of the numerous awards won by Alonso Olive Oil.
In the past, Alonso Olive Oil provided three of our ultra premium extra virgin olive oils—Arbequina, Arbosana, and Koroneiki.
The Arbosana, a medium intensity EVOO, is floral & fruity with a creamy mouthfeel. It has forward notes of green almond, herb, banana, and red apple. The pungency and bitterness are extremely well balanced in the peppery finish.
The Arbequina is a pungent, medium intensity EVOO with a lingering spiciness. It has pronounced flavors of savory artichoke, green banana, and fresh cut grass. This oil’s aroma is markedly green, with hints of tomato leaf and banana.
A robust intensity EVOO, the Koroneiki is a varietal not typically seen from Chile. It won the highest honor at the 2016 Los Angeles Olive Oil Competition—Best of Show. With an herbaceous and grassy nose, this oil is complex and pungent. Layered notes of green banana, grass, and green apple come together to form a spectacular oil.