Nestled within the enchanting landscapes of the Brazilian South and Southeast regions, a culinary revolution is quietly unfolding. These regions, distinguished by their unique blend of low temperatures at altitudes soaring above a thousand meters above sea level, provide the perfect canvas for growing olives.
Introduced to Brazilian shores in the 19th century, the olive tree, scientifically known as “Olea europaea L,” is an heirloom from the cradle of Mediterranean cuisine. Its prized fruit, the olive, has become a vital part of human diets for centuries, celebrated for its soft, fleshy pulp that clings to the pit and the liquid gold it yields—olive oil. This craft is a labor of love, with each olive tree taking around four years to reach the perfect stage for harvest, yielding approximately 2 to 3 liters of this elixir per season.
A Bounty of Health Benefits
Olive oil isn’t just a culinary marvel—it’s also a testament to health. Bursting with essential minerals such as phosphorus, calcium, potassium, and iron, olives bring a wealth of health benefits. Moreover, they’re a rich source of vitamin E, a powerful antioxidant celebrated for its role in heart disease prevention, inflammation reduction, and boosting good cholesterol levels.
Different Flavors of Olive Oil
This liquid gold, carefully extracted from olives, has earned international acclaim for its nutritional value and extensive flavor profile. It presents a delightful array of options, each catering to distinct culinary preferences. Whether you savor the robust intensity of extra virgin olive oil, embrace the versatile charm of pure olive oil, or choose the refined stability of olive oil, each variant adds its unique essence to culinary creations.
Beyond the broad categories of olive oil, there is a whole world of variety. For those seeking a more complex and nuanced flavor experience, the blend option combines more than one variety of olives, harmonizing their distinct flavor notes to create a symphony on people’s palates. Each drop of oil tells a unique story of the different olives that came together to craft this remarkable elixir.
In contrast, the monovarietal olive oil offers a unique and pure experience. It’s crafted using a single species of olive, allowing its particular traits to shine. Each bottle becomes a tribute to the specific olive variety, offering a focused, distinct, and singular taste.
Pioneers in Excellence
Carolina Capoani from Capolivo beautifully encapsulates this journey: “The evolution of olive oil in Brazil is a testament to the rich diversity of flavors and health benefits we offer to the world.” The Capolivo family undertook this journey in 2012 when they first planted olive trees. They embody the spirit of pioneering, championing the cause of Brazilian olive oil, and actively training the nation’s palate. Their devotion and unwavering commitment to excellence have garnered them multiple awards. Carolina emphasizes that winning the CNA Artisanal Olive Oil Production Award in the monovarietal category holds a special place: “Only the technical and sommelier juries typically judge most competitions, but CNA regarded the opinions of the public, the end consumers who will purchase the olive oil. We’ve received incredible recognition and acceptance.”
A Global Culinary Treasure
As Brazil continues to nurture and share its remarkable varieties of olive oil with the world, it isn’t just about culinary delight. It’s a celebration of the rich spectrum of flavors and health benefits that Brazil offers to the global culinary scenario. This flavorful journey unfolds, and the liquid gold of Brazilian olive oil continues to captivate the world’s attention.