AWARD WINNER EVOO
Extra Virgin Olive Oil
Our Chilean Extra Virgin Olive Oil is born from efficient avant-garde harvesting methods with one simple and very specific goal: Preserve the olive’s natural integrity to provide a high quality EVOO.
From our farm to your kitcken
THE BEST FROM CHILE
The acidity level in Extra Virgin Olive Oil is a crucial factor that helps determine its quality.
In order to be considered extra Virgin olive oil it needs to have a maximum acidity level of 0.8%. At Pure Chilean we only produce such a high quality that our acidity level is proudly 0.2%
BUT WHY IS THIS IMPORTANT?
LOW acidity level indicates that the olive has undergone less damage during the process, therefore offering healthier qualities.
Before we start doing anything to the olive, the oil that’s in it has an initial acidity level of 0. This means Triglycerides oils are being produced inside the olive naturally
Once production starts, fatty acids start getting released, increasing its acidity level- that’s why we process with no more than 12 hours after the olives have been harvested.
THE NEW ERA OF
EXTRA VIRGIN OLIVE OIL
We always knew we wanted to start with the modern methods in place.
They are effective and efficient. Less poetic, if you want, but more practical to manage.
We harvest at the exact optimal point of the olives. Our olives are processed within 12 hours of harvesting to maintain its organoleptic integrity, The acidity level is not presented in taste or flavor. Then the extra virgin olive oil is stored in stainless-steel tanks with Nitrogen injection to eliminate any oxygen presence, and maintain a unique quality.
Show your EVOO some Love
Proper storage is essential to keep your EVOO at its best!
NO AIR: Seal your bottle tightly after every use.
NO HEAT: Keep your EVOO away from heat (not on top of your stove)
NO LIGHT: Store your EVOO in a cool dark place. Away from light.
TIME: EVOO does not improve with time. Once opened, use it within 4 weeks.