For decades, when we talked about olive oil, our mental map rarely extended beyond the Mediterranean basin—Spain, Italy, Greece, Tunisia. Maybe California if you were in the know. But here’s something that’s shifting fast and, frankly, exciting: South America is entering the ring. And they’re not coming quietly.
Argentina and Chile have been growing olives for centuries, but only recently have they invested heavily in modern production techniques, scientific extraction, and quality-first philosophies that are putting their oils on the global map.
Let’s look at Argentina first. With its dry climate, long growing season, and high-altitude terroirs in Mendoza and La Rioja, it offers ideal conditions for olive cultivation. What was once a largely bulk oil-exporting industry has transformed in pockets—particularly among younger producers—into something refined, bold, and deeply rooted in craft. The best part? These oils aren’t mimicking Tuscan or Andalusian styles. They’re developing distinctive regional identities—bold, grassy, and often carrying a citrus undertone thanks to the high UV index and cool nights.
Chile, on the other hand, is taking a tech-forward approach. Using high-density planting and state-of-the-art extraction facilities, Chilean producers are chasing freshness and consistency with clinical precision. Their Arbequina-based oils are already winning awards for their buttery mouthfeel and balanced fruitiness. But now, some are pushing into Koroneiki and Picual territory, experimenting with polyphenol levels and bitterness—chasing that elusive bite that EVOO purists crave.
What’s driving this surge? It’s not just climate—it’s also the demand from markets like the U.S., Japan, and northern Europe for transparency, traceability, and freshness. South American producers, without the weight of century-old DOP systems and legacy labels, are able to move fast and build trust from scratch. They’re using harvest dates, lab data, and blockchain-style traceability as marketing tools—something that puts pressure on Old World producers to up their game.
So should you start seeking out South American EVOO?
If you care about real olive oil and want to support emerging regions that are putting quality over quantity—absolutely. You’ll find flavors that are new, expressive, and often more affordable than comparable oils from Europe.
This is the olive oil story that hasn’t been fully written yet—but the chapters are coming fast. And trust me, some of them are going to be delicious.
Luca
Tags:
south-american-evoo argentina chile olive-oil-regions emerging-producers olive-oil-trends trends-and-industry-talk