Olisur
Sep. 14, 2022
How a Chilean Disrupter Shook Up the Country's Olive Sector
Chile’s leading olive oil producer came to fruition after a roadtrip through Spain. It is now leading the way in precision agriculture and sustainability.
Jun. 22, 2022
NYIOOC Wins Waylay Economic Woes for Producers in Southern Cone
South American producers from Argentina, Chile and Uruguay combined to earn the highest number of awards for the region since 2019.
May. 25, 2022
Drought Continues to Concern Growers in Chile
Chile will produce less olive oil this year than in the previous season but close to the five-year average.
Oct. 26, 2021
Olive Oil Producers in Chile Hail a Record Yield
Chile produced 25,500 tons of olive oil in the 2020/21 crop year. But despite the bumper crop, exports fell substantially.
Jun. 30, 2021
South American Producers Celebrate NYIOOC Victories After Tough Year
The pandemic and difficult climatic conditions hampered the harvests of Argentina, Chile and Uruguay, yet these producers managed to win the industry's most coveted quality awards.
May. 17, 2021
Chilean Producers Manage a Hard Year to a Promising Harvest
Chile is expected to produce roughly 20,000 tons of olive oil in 2021. Producers have renewed focus on quality to help their brands stand out.
Jun. 9, 2020 Production
May. 25, 2020 World
Latin American Producers Celebrate Another Successful Year at NYIOOC
Nov. 7, 2018 World
Nov. 19, 2012 S. America
Mar. 1, 2011 S. America
Dec. 26, 2010
Olisur, Champion of Chilean Olive Oil
Olisur produces affordable, award-winning extra virgin olive oils from its plantations in the fertile Chilean plains and they're coming to a store near you.
Oct. 27, 2010
Olisur's Alfonso Swett: Chile will be a 'Major Olive Oil Player'
In only its fifth year Olisur produced 1.8 million liters of olive oil on its Chilean estate, mostly for North Americans. "We must produce for other countries, and they request sustainability."
Jun. 14, 2010
Olive Oil Production Branches Beyond Tradition
The boom is fueled by two developments, a growing appreciation of extra-virgin olive oil as a healthier fat and technological advances.