Argentine Olive Oil Producers Visit T.O.

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TORONTO — With sales of olive oils continuing to grow at a record pace, the market for one of civilization’s oldest food items is getting a lot more crowded.
Last week, a group of Argentine olive oil producers flew to New York and Toronto to debut their nation’s collection of oils. In Toronto, 10 of the country’s top producers came together at the Hilton hotel downtown to stage a tasting of their products and to educate restaurateurs, distributors and media about the quality of their offerings.
Argentina is the top producer of olive oils in the Americas, offering premium extra-virgin olive oils, many of which are highly ranked in an industry book titled, “The 100 Best Extra-Virgins of the World.”
While most of the product currently in use in North America comes from the Mediterranean, industry forecasts suggest Argentina is poised to become one of the top 10 producers in the world, and the fifth-most important exporter of table olives by mid-decade. Many experts believe the olive oil industry in Argentina is where its wine industry was 20 years ago.
“We are proud to present these olive oils,” noted Juan Jose Ciacera, Secretary General, Council of Investments of Argentina. “North Americans know Argentina’s bounty of gourmet foods and wine, and now our olive oil will take its rightful place on the culinary stage.”
Olive oil has been a part of the Argentine landscape since the Jesuit missionaries first introduced olive oil plantations, with cuttings from Spain and Portugal, in their attempt to settle the nomadic indigenous people. But, years later, when Spain abandoned the missions, its king ordered the destruction of the orchards in order to prevent competition with Spain and Portugal. However, according to legend, the indestructible olive oil tree prevailed.
In the 400 years since, different olive oil varieties cross-pollinated, resulting in a totally new variety of the oil called Arauco (which has wild flavour character and intense fruity notes). Other varieties now include Frantoio (with its green herbs and mild fruit balanced with an agreeable spicy bitterness); Manzanilla (notes of herbs and fruits, primarily apple peel and sharp spice) and Arbequina (softly sweet and mildly fruity).
With production expected to double in the next decade, Argentina’s place as number 1 producer in South America appears to be secure.
TORONTO — With sales of olive oils continuing to grow at a record pace, the market for one of civilization’s oldest food items is getting a lot more crowded.

Last week, a group of Argentine olive oil producers flew to New York and Toronto to debut their nation’s collection of oils. In Toronto, 10 of the country’s top producers came together at the Hilton hotel downtown to stage a tasting of their products and to educate restaurateurs, distributors and media about the quality of their offerings.

Argentina is the top producer of olive oils in the Americas, offering premium extra-virgin olive oils, many of which are highly ranked in an industry book titled, “The 100 Best Extra-Virgins of the World.”

While most of the product currently in use in North America comes from the Mediterranean, industry forecasts suggest Argentina is poised to become one of the top 10 producers in the world, and the fifth-most important exporter of table olives by mid-decade. Many experts believe the olive oil industry in Argentina is where its wine industry was 20 years ago.

“We are proud to present these olive oils,” noted Juan Jose Ciacera, Secretary General, Council of Investments of Argentina. “North Americans know Argentina’s bounty of gourmet foods and wine, and now our olive oil will take its rightful place on the culinary stage.”

Olive oil has been a part of the Argentine landscape since the Jesuit missionaries first introduced olive oil plantations, with cuttings from Spain and Portugal, in their attempt to settle the nomadic indigenous people. But, years later, when Spain abandoned the missions, its king ordered the destruction of the orchards in order to prevent competition with Spain and Portugal. However, according to legend, the indestructible olive oil tree prevailed.

In the 400 years since, different olive oil varieties cross-pollinated, resulting in a totally new variety of the oil called Arauco (which has wild flavour character and intense fruity notes). Other varieties now include Frantoio (with its green herbs and mild fruit balanced with an agreeable spicy bitterness); Manzanilla (notes of herbs and fruits, primarily apple peel and sharp spice) and Arbequina (softly sweet and mildly fruity).

With production expected to double in the next decade, Argentina’s place as number 1 producer in South America appears to be secure.

 

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