The year was 2001. Mr. Alfonso Swett was traveling across Spain on vacation when he repeatedly noticed thousands of small olive oil plantations spanning from Santiago de Compostela to Seville. The majority of these plantations used their own olive mills and presses to produce and bottle the oil onsite. Throughout his trip, Mr. Swett sampled a variety of the best olive oils that Spain had to offer and was impressed by how these greatly enhanced the quality of his meals. The olive oil tasted good—really good, in fact.
While learning about the olive oil production process in Spain, Mr. Swett came to realize that Chile possessed a similar climate and soil condition to Spain, Italy, and Greece. That thought led to an idea, which led to a dream.
Upon returning home to Chile, Mr. Swett gathered together a group of experts to identify the best soils, cultivars, and the most modern processes needed to produce a premium extra virgin olive oil that would excited the palate and stand out from the pack. From there, Olisur sprouted and continues to ripen today. Mr. Swett still enjoys sampling delicious extra virgin olive oils. Only now, he doesn’t have to leave home to do so.