Olives and Oil

Phoenicians first and Greeks afterwards introduced the crop in Europe. Romans extended it throughout the Mediterranean and the whole empire, popularizing its use not only in cooking but also as medicine, lighting, war weapon, massages, etc.

Finally Arabs brought precise techniques for harvesting, usage and definitely integrated them to cooking, not only for boiling food in its oil but also for preserving and seasoning food.

In villages close to the Mediterranean, olive, an immortality symbol, and its derivates, basically oil are part of the culture from ancient times.

In Argentina, first plantations were created by Spanish immigrants who arrived to these lands at the end of the XIX century and at the beginning of XX century. Throughout generations they have transmitted the olive culture and tradition.

Nowadays, Mendoza, San Juan, La Rioja and Catamarca provinces are the main production areas. San Juan and Mendoza are internationally recognized for their olive plantations and their olive industry.

Companies from all over the world discovered outstanding qualities for olives and olive oil production here. During the last twenty years the international olive oil use has been increasing steadily, to a 4% annual rhythm.

With the discovering of its excellent qualities for the organism, such as vitamins, antioxidants and the prevention of cardiovascular illnesses, today it is present in each healthy diet.

Goodness of olive oil

Olive oil is essential in every diet. It is a highly nutrient food and produces benefits for health.

The oil is one of the main sources of vitamin E, a strong antioxidant. The fat acids it brings, called monounsaturated, reduce the risk of cardiac problems by decreasing cholesterol levels in blood, as observed in Mediterranean diet.

Best quality ones are virgin or extra virgin, obtained by physical methods (by olives pressing), and between them those obtained in the first cold pressing. The fact of being processed without chemical components is the reason for their best quality and high price.

Types of olive oil

Olive oil is the oil coming from the olive fruit, excluding the oils obtained from solvents or from procedures modifying its chemical structure and any other mixture with other nature oils. We can identify several classes according to some special characteristics.

Extra virgin olive oil: pure olive juice, not refined oil. It is obtained by pressing the olive in cold. It cannot have more than a 0,8º degrees acidity.

Virgin olive oil: also obtained by mechanical methods, not refined, more acidity than extra one, from 0,8º degrees up to 2º for the fine one and 3,3º for the ordinary one. If this acidity is excelled, it is called lamping oil and is considered not suitable for consumption.

Olive oil: obtained from refined olive oils to which a 15% of extra virgin olive oil is added. This name is frequently confusing. Refined oil is commonly lamping oil brought to a refinery (that is the reason for its name), which defects (acidity, smell, taste, etc.) are eliminated by physical and chemical procedures giving oil without any smell or taste. For that reason virgin olive oil or extra virgin is added.

Refuse olive oil: obtained from using solvents from the olive refuse, which is the solid residue remaining after the oil extraction (bones, skins and flesh). At the moment of packaging, some virgin olive oil is added.

Markets

World exportations have increased up to 70% last decade.

Olive oil is a millenary product developed in the Mediterranean basin. Developing countries such as India, China, Mexico and our neighbour Brazil, consume more olive oil each day. Spain and Italy are the main producers, but they are at the limit of their capacity, having also severe cost problems.

Therefore, Argentina has an excellent opportunity considering its land, water, weather, and technology.

We scarcely represent the 1% of the world market, but our developing possibilities are enviable.

Olive oil demand increases 4% per year. It has been over this offer for the following reasons:

1. Consumption increase in Mediterranean countries for demographic reasons.
2. New habits in gastronomy, health and beauty.
3. Increasing purchasing power in developing markets, together with an explosive demographic increase, such as China, Mexico, India and Brazil leading to an accelerated consumption.
4. Planted areas as well as productivity improvements will not cover the enlarging market needs.