Brazilian Olive Oil: An International Award-Winning Secret Hiding in Plain Sight

Brazil is making a remarkable entry onto the international olive oil scene, consistently winning prestigious awards for its extra virgin olive oils. This is a significant achievement for a country traditionally known for other agricultural exports. Yet, this rising excellence often remains a well-kept secret, far from the shelves of the average supermarket.

Leading the charge are Brazilian producers who have secured accolades at renowned competitions such as the TerraOlivo IOOC (Israel), Flos Olei (Italy), and EVO IOOC (Italy). Brands like Vinícola Essenza have seen their Mantikir Coratina, Mantikir Grappolo, and Mantikir Summit Premium oils make it into the Top 100 of the Spanish Evooleum awards. Azeite Sabiá's Koroneiki was named one of the world's best in the Flos Olei 2025 guide, while Colhida's Blend Intenso was crowned "Best Brazilian Olive Oil" at the EVO IOOC Italy 2025. Estância das Oliveiras was the most awarded Brazilian brand at TerraOlivo 2025, taking home seven medals. These oils win over judges with their balanced sensory profiles—fruity aromas, pleasant bitterness, and a spicy finish—all thanks to olive varieties like Arbequina, Koroneiki, and Coratina thriving in Brazilian soil.

International experts, including those behind the Flos Olei guide, praise Brazil's potential to produce world-class olive oil. Research from Embrapa, in partnership with global institutions, confirms that Brazilian olive oils meet the rigorous standards of international legislation. The sector is widely seen as a promising one, capable of competing with global market leaders.

However, the reality on supermarket shelves often fails to reflect this success. Consumers typically encounter a wide range of imported and national brands with a broad spectrum of prices. The perception that award-winning Brazilian olive oils are rare or inaccessible is partly due to their limited distribution in major retail chains.

The average price per liter of these premium olive oils, ranging from approximately $60 to $120 USD, naturally places them in a premium category with lower sales volumes compared to conventional cooking oils. This price point is a direct result of meticulous, artisanal production focused on achieving superior quality.

The key difference between an award-winning oil and many supermarket options lies in purity and concentration of bioactive compounds. True extra virgin olive oil, which is cold-pressed with low acidity, is rich in polyphenols—powerful antioxidants that combat free radicals and support cardiovascular health. Unfortunately, many supermarket oils labeled "extra virgin" are often refined or blended with cheaper vegetable oils, stripping them of their beneficial properties. This issue of fraudulent labeling is a global concern, and the Brazilian market is not immune.

For international consumers keen on exploring Brazilian olive oil, the best place to start is often the producers' own online stores or specialized gourmet shops. Brands like Orfeu and Prosperato, also recognized for their quality, can sometimes be found in larger Brazilian retail chains.

Brazil's per capita olive oil consumption, at just 0.4 to 0.5 liters annually, is low compared to Mediterranean countries like Portugal (6.5-7 liters) and Spain (9-10 liters). This reflects cultural habits and economic factors, as the product is often considered a luxury item.

A unique way to experience this world firsthand is through "oliveturismo," a growing form of agritourism. Producers like Azeite Sabiá, Vinícola Essenza, and Fazenda Irarema welcome visitors for guided tours, tastings, and a closer look at the production process. A basic tour with tasting typically costs between $14 and $20 USD per person.

A major advantage of Brazilian olive oil is its harvest season, which occurs during the local summer, between February and March. This timing ensures the oil is incredibly fresh and rich in beneficial compounds, setting it apart from Northern Hemisphere oils.

The Olive Varieties Behind Brazil's Award-Winning Oils

Brazil's award-winning olive oils are crafted from a diverse range of olive varieties. Many of these originated in Europe but have adapted exceptionally well to Brazil's unique soil and climate. Producers commonly use these varieties to create either monovarietal oils (made from a single olive type) or blends (mixtures of different varieties).

Here are the key olive varieties that are excelling in Brazil's high-quality olive oil production:

• Arbequina: This Spanish native is one of the most widely planted varieties in Brazil due to its high yield and adaptability. Olive oil made from Arbequina is known for its mild flavor, featuring fruity notes of apple, almond, and banana, with a subtle bitterness and spiciness.

• Koroneiki: Originating from Greece, this variety is famous for producing a more robust sensory profile. Koroneiki oil is typically spicier and more bitter, with intense herbaceous notes, making it an ideal component for blends that require greater complexity and stability.

• Coratina: Hailing from Italy's Puglia region, Coratina is highly valued for its high concentration of polyphenols, which are powerful antioxidants. Oils from this variety are intense, with a prominent fruitiness, strong bitterness, and a distinct peppery finish.

• Frantoio: Another Italian variety, Frantoio produces oils with herbaceous notes of artichoke and freshly cut grass, along with a slightly bitter and spicy flavor. It is a versatile variety, used for both monovarietal oils and blends.

In addition to these, other varieties like Arbosana and Grappolo are also cultivated, contributing to the growing diversity and quality of Brazilian olive oils. The choice of a single variety or a combination of them is a primary factor in defining the unique flavor profile and final quality of the olive oil.

Experience Award-Winning Olive Oil Production in Brazil: How to Plan Your Visit

The cost of a farm tour at Brazil's top olive oil producers varies widely, depending on the experience you choose. Options range from a basic guided tour with a tasting to a full-day package that includes lunch and other activities.

On average, a basic visit (a guided tour with a tasting session) typically costs between $14 and $20 USD per person.

Here’s a breakdown of approximate prices and what they offer at some of the most acclaimed producers:

Azeite Sabiá (Santo Antônio do Pinhal, SP)

A guided tour with a tasting session costs around $13 USD per person. This price includes a walk through the olive groves, an explanation of the production process, and a tasting of their award-winning olive oils.

Fazenda Irarema (Poços de Caldas, MG)

The guided tour, which includes a sensory tasting, is priced at approximately $15 USD per person.

Vinícola Essenza (Santo Antônio do Pinhal, SP)

Beyond olive oil tastings, this farm offers more comprehensive packages, including lunch and other experiences. Prices for these start from around $35 USD per person.

Estância das Oliveiras (Viamão, RS)

This location offers more robust tour packages that often include lunch and various activities. Prices can range from approximately $30 to $43 USD per person.

Per Capita Olive Oil Consumption: A Global Comparison

Annual olive oil consumption per person reveals significant cultural and economic differences worldwide. While olive oil is a cornerstone of daily life in some regions, it remains a niche product in others.

Annual Per Capita Consumption (Average)

• Brazil: Consumption is quite low, averaging just 0.4 to 0.5 liters per year. This reflects the fact that most of the population uses other vegetable oils, such as soybean oil, for daily cooking.

• Portugal: As one of the world's largest consumers, Portugal boasts an annual average of around 6.5 to 7 liters per person.

• Spain: Per capita consumption is high, at approximately 9 to 10 liters per year. As the world's leading olive oil producer, Spain sees a massive presence of olive oil in its local diet.

• Greece: This country leads the global ranking by a significant margin. The average per capita consumption can reach an impressive 12 to 20 liters annually.

Why the Consumption Gap Exists

This wide disparity in consumption reflects not only dietary habits but also key economic and cultural factors.

• Culture and Diet: In countries like Greece and Portugal, olive oil isn't just an ingredient; it's the very foundation of their cuisine. It's used in nearly every preparation, from salads and hot dishes to even drizzled on bread for breakfast.

• Price: High-quality extra virgin olive oil commands a higher price. In Brazil, this makes it a premium product, primarily consumed by higher-income families who value its health benefits and superior flavor.

• Quality Awareness: The Brazilian market is still maturing. Many consumers lack knowledge about the differences in olive oil quality, which often makes price the primary factor in purchasing decisions. However, the rise of award-winning Brazilian olive oils and increased consumer education are driving a steady growth in the consumption of high-quality products.

In short, Brazil is a burgeoning powerhouse in the world of olive oil. While these award-winning oils may not yet dominate supermarket shelves, their exceptional quality and international acclaim are clear indicators of a promising future. For food lovers and health-conscious consumers, seeking out these hidden gems is a rewarding journey into a new frontier of gourmet agriculture.

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