Since time began (kind of), Man has counted on a holy trinity for survival: wine, bread – and olive oil. While Argentina isn’t exactly lacking in the first two departments, the latter is a more recent addition to dining tables, despite the fact olive trees have been producing fruit for thousands of years around the Mediterranean and the Middle East.

Taking root in Argentina around 500 years ago, olive trees are a natural companion for vines, enjoying the same poor terroir and hot climes as grapes. But despite the late start, local extra virgin oils (known here as virgen extra – a bottle that says any different is not what it appears to be) that come from Mendoza and San Juan are beginning to have an impact on the world stage as they pick up awards and recognition for their varietals and blends.

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