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Chile Oliva, the Chilean Association of Growers and Producers of Olives and Olive Oil, has joined forces with chef, restaurateur and author Todd English to publicize the country’s olive oil. English will host a series of media dinners -- two at the reopening of his Olives restaurants this month and a third to take place in Miami in July -- that highlight the unique qualities of one of Chile’s fastest-growing exports.
He also appears in digital content for the organization’s website and Facebook page, which feature cooking tips and recipe videos to illustrate the campaign theme “How Virgin is Your Extra Virgin?” Additional online offerings include a geolocation retail locator, contests and industry news.
“Olive oil is a key component in my restaurant kitchens and a staple in my own home pantry as well,” notes English. “I only use the freshest and finest ingredients in my cooking, and the extra virgins of Chile are top of the line, high-quality olive oils that I love to use in many of my Mediterranean-style dishes.” The four-time James Beard Award winner has specially created recipes featuring Chile Olive Oil and will feature them at the media dinners and online.
English’s “use of olive oil in his signature cuisine featured at his restaurants and in his cookbooks makes him a great partner to highlight one of Chile’s quality exports,” added Arturo Leiva, President of Santiago-based Chile Oliva, which represents more than 40 brands of Chilean olive oil, including extra-virgin olive oil bottlers, vendors and suppliers.
Chile’s Mediterranean-like climate enables olives to reach optimum maturity, and the resulting extra-virgin olive oil contains no supplemental oils and is produced and bottled entirely in Chile. Streamlined production means that the entire process, including when the olives are harvested, cold-pressed and bottled, occurs at the orchard in under 24 hours.