Skip to main content

CULTIVARS OF THE WORLD

VARIETAL BIODIVERSITY

There are different types of extra virgin olive oil, with countless subtle gradations of flavour and fragrance. This sensory richness originates from the vast variety of olive cultivars around the world, which differ in form, physiology and cultivation properties depending on the geographical areas where they are grown, and which give of their best in different parts of the planet.

Let our passion for oil be your guide to discovering the unique characteristics of the most widely grown cultivars.

SOUTH AMERICA

🇦🇷 Argentina

Argentina

In the last 20 years Argentina has tripled its output, becoming the American continent’s biggest olive grower and exporter. There are native varieties alongside cultivars of Italian and Spanish origin introduced into Argentina.
Arauco
Cultivar of Argentinian origin widespread in the Buenos Aires, Mendoza, Cordoba, Santiago del Estero, Entre Rios, Cujo and San Juan areas. Use: dual purpose. Sensory profile: moderate peppery and light fruity components with overtones of tomato.
Racimo Negro
Cultivar of Argentinian origin widespread in the San Juan area. Use: for oil production. Sensory profile: moderate bitter and peppery and light fruity components with flavours of tomato and grass.
🇨🇱 Chile

Chile

The third largest olive oil producer in the southern hemisphere in volume terms. Most output is exported, with 80% destined for the USA alone. Chile has excellent terrain and an ideal climate for olive growing, and the product quality is therefore very high.
Racimo
Cultivar of Chilean origin widely grown nationwide. Use: for oil production. Sensory profile: light bitter, peppery and fruity components with overtones of tomato and grass.
OLEIFICIO ZUCCHI S.P.A
Via Acquaviva, 12 – Cremona ITALY
P.IVA 00106510191