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© Joshua David Stein
Olisur's groovy, eco olive oil factory in Chile.
But back to the factory. It’s set on a vast property–6,500 acres—where eight types of Spanish, Italian and Greek olives are grown. They’re harvested with an innovative machine, which looks like it’s straight out of Transformers, that gently shakes the trees to gather the olives. (Usually, that machine was used to harvest grapes.) One reason to like the oil: It’s pressed within two hours of the olives being picked, so it tastes superfresh (also nicely peppery and grassy). Another reason: The reasonable price tag. A one-liter bottle of their O-live line is about $10.99; 500-ml bottle of the Premium and Limited-Edition Santiago labels costs about $14.99. And here’s one more reason I liked Olisur: its eco-profile. A local journalist called the mill Chile’s greenest operation, because it uses geothermal temperature control in the factory and recycled olive pulp to fertilize the groves and they're in the process of installing solar panels.
If you’re not on your way to Chile, Olisur olive oils will be hitting grocery-store shelves in the U.S. in early June.