The olive tree and the vine: from the Mediterranean to Mendoza

The article connects wheat, vines and olive trees with Mediterranean food culture and describes how Spanish and Italian immigration carried olive-growing traditions to Mendoza around the turn of the twentieth century.

Finca El Paraíso contains old olive trees alongside its vineyards. Their fruit is harvested early to retain acidity and aromatic freshness, then milled immediately near the trees. Essencia blends Frantoio for strength and identity, Arbequina for freshness and Arauco for antioxidant richness.

Gustavo Arizu developed the project over several years. Experimental batches began in 2008; commercial sales in Argentina and abroad followed four years later. Healthy old-tree fruit, early picking and close control throughout production underpin the project.