Extra Virgin Olive Oil Sale – Las Doscientas Extra Virgin Olive Oil – Extra Virgin Olive Oil Sale Imported from Chile Las Doscientas Extra Virgin Olive Oil

Featured Products

ARBEQUINA

Buying the right kind of olive oil is extremely important!!

Las Doscientas Olive Oil is 100% Pure/Uncut, Cold Pressed, Non GMO

Olive Oil Benefits:

Large Amounts of Antioxidants
Strong Anti-Inflammatory Properties Olive Oil Is Rich in
Healthy Monounsaturated Fats
Strong Anti-Inflammatory Properties
May Help Prevent Strokes
Protective Against Heart Disease
Not Associated with Weight Gain and Obesity
May Fight Alzheimer’s Disease
May Reduce Type 2 Diabetes Risk
The Antioxidants in Olive Oil Have Anti-Cancer Properties
Can Help Treat Rheumatoid Arthritis
Has Antibacterial Properties

Our Fields

FIELD THE TWO HUNDRED

Going towards the coast to the west of Talca, close to the old town of Pencahue, the “Las Doscientas” field extends. With 370 hectares of land planted with varieties of Arbequina, Leccino, Frantoio and FS17 olive trees. His first two vintages (2009 and 2010) were praised by prizes of great international recognition.

EL CERRITO FIELD

To the west of Talca, the urban center of the Maule Valley, we find the Quepu Valley, where the “El Cerrito” field is located; which has a plantation around 250 hectares of olive trees. On gentle hills, it shows off the combination of silvery green olive trees, in its Arbequina, Picual, Frantoio and Leccino varieties.

MILE FIELD

Milla is located 1 km from the Pencahue square to the west and 5 km from “Las 200”, having a total area of 217 hectares. Due to its similarity to the Mediterranean climate, these soils allow us to obtain olives of unique quality in Chile.

COLD PRESSED

Cold pressed
Oil mill is where our extra virgin olive oils are produced. The olive trees are received at their peak, in order to extract the best of the fruit, obtaining as a result the Best extra virgin olive oil in the region.

Environmental commitment and CSR
Environmental commitment and corporate social responsibility are fundamental pillars of our company. We care for and protect our environment, thus incorporating renewable natural energies and generating a sustainable process.

Exceptional Quality
We work as a team to obtain a product that is different in all its aspects, starting from attractive packaging to its content, which, thanks to cutting-edge technology and the best raw materials, ensures a quality product.

Great capacity
Olive processing capacity 300 tons daily.
Storage capacity 2,500,000 liters.

Extra Virgin Olive Oil Las 200 Nutrition Label - lasdoscientasus.com

LAS DOSCIENTAS Extra Virgin Olive Oil - Awards Won Best Extra Virgin Olive Oil

Las Doscientas Chipotle Olive Oil Award Winner

Harvest

The harvest begins in April and ends at the end of May, where we harvest mainly mechanized through a special riding machine (Harvest Machine), the only state-of-the-art oliver prototype in the world. The process begins at the beginning of its maturity, that is, the “optimal” point of the olive; this varies slightly depending on the variety.

Harvest time is essential, it is one of the points where we make the difference, no more than 4 hours elapse from the time the fruit comes off the tree until it enters the processing phase, thus obtaining an outstanding extra virgin quality oil.

1. COLLECTION AND LOADING

The olives are collected in an optimal state of ripeness and clean of residue. It is processed within 24 hours of collection. High quality given by the climate and soil of our valleys.

2. DOWNLOAD

The olive mill receives the collected olives and selects them, discarding the defective, broken, diseased, etc. Proceeding to its entry control through the hopper, in which samples are taken.

3. SELECTION AND DISTRIBUTION

Using an endless screw, the olives go to the cleaner where, through a current of air, the leaves and branches are separated and eliminated.

4. WASHING

From the cleaner, the olive goes to the washing machine using countercurrent water to remove dirt and other particles. Once washed, the fruits go to the scale where they are stored.

5. GRINDER

Completely crush the olive until it turns into dough. Releases the oil that is in plant tissues.

6. MIXING AND CENTRIFUGING

It consists of the separation of the different phases that form the solid and liquid paste using centrifugal force. The liquid obtained is made up of oil and alpechin (vegetation water).