The Rise of Sustainable Olive Oil Production: Case Studies from Greece and Chile

Located in the village of Sigri on the island of Lesvos, Greece, the Sigri Olive Mill exemplifies a successful integration of traditional practices and modern technology in olive oil production. The mill operates on a 200-hectare peninsula, where the team has transformed previously barren land into a thriving ecosystem by planting over 50,000 olive trees alongside various native flora. This initiative not only restored biodiversity but also improved soil health through regenerative agricultural practices, such as terracing and organic composting.

Sigri Olive Mill, Lesvos: Quality, Taste and SustainabilityIn Chile’s Curicó Valley, Agroindustrial Siracusa Builds an Olive Oil Success StoryMulti-award-winning Grassy Spur OlivesCatalonia Expects Significant Increase in Olive Oil ProductionThe Nutrievo Award returns to celebrate extra virgin olive oil.

The mill produces award-winning extra virgin olive oil (EVOO) under the Oleve brand, which emphasizes quality and sustainability. The production process utilizes state-of-the-art machinery that ensures optimal extraction conditions, preserving the oil's nutrients and flavors. Sigri Olive Mill can process up to 75 tons of olives daily, with a bottling capacity of 1,600 liters per hour. The brand offers a diverse range of oils, catering to health-conscious consumers and celebrating the heritage of Lesvos.

Sigri Olive Mill, Lesvos: Quality, Taste and SustainabilityThe Nutrievo Award returns to celebrate extra virgin olive oil.In Chile’s Curicó Valley, Agroindustrial Siracusa Builds an Olive Oil Success StoryCatalonia Expects Significant Increase in Olive Oil ProductionMulti-award-winning Grassy Spur Olives

In contrast, Agroindustrial Siracusa in Chile's Curicó Valley has developed a successful olive farming and milling operation focused on Spanish olive varieties. Despite facing challenges such as a short harvest window and lower oil yields, the company has maintained a competitive edge through investments in water infrastructure and precision agriculture. The company planted 500 hectares of olive trees in 2007, expanding to 750 hectares by 2010, primarily focusing on Arbequina and Arbosana varieties.

In Chile’s Curicó Valley, Agroindustrial Siracusa Builds an Olive Oil Success StoryCatalonia Expects Significant Increase in Olive Oil ProductionSigri Olive Mill, Lesvos: Quality, Taste and SustainabilityMulti-award-winning Grassy Spur Olives

The harvest season typically runs from mid-April to late May, with producers racing against the onset of winter rains. In 2025, Agroindustrial Siracusa reported an eight percent increase in production compared to the previous year, attributed to favorable weather conditions. The company continues to participate in international competitions, earning accolades that enhance its market presence despite facing a ten percent tariff on exports to the U.S.

In Chile’s Curicó Valley, Agroindustrial Siracusa Builds an Olive Oil Success Story

Both Sigri Olive Mill and Agroindustrial Siracusa highlight the importance of sustainability and innovation in olive oil production. Sigri's commitment to environmental stewardship and Agroindustrial Siracusa's adaptation to climatic challenges demonstrate how producers can thrive in a competitive market while prioritizing quality and sustainability. The success of these operations not only contributes to local economies but also sets a standard for the global olive oil industry.

In Chile’s Curicó Valley, Agroindustrial Siracusa Builds an Olive Oil Success Story

Antonis Tirpintiris, founder of Sigri Olive Mill, emphasized the potential for restoring nature, stating, “we can restore nature where it is destroyed and create ecosystems even in deserted places.” Meanwhile, Felipe Juillerat, general manager of Agroindustrial Siracusa, noted the significance of international awards for their business, saying, “the NYIOOC is very important to us because we see the importance of this award to our clients.”

Sigri Olive Mill, Lesvos: Quality, Taste and Sustainability

• “we can restore nature where it is destroyed and create ecosystems even in deserted places.” — Antonis Tirpintiris, Founder, Sigri Olive Mill

Sigri Olive Mill, Lesvos: Quality, Taste and Sustainability

• “The NYIOOC is very impor­tant to us because we see the impor­tance of this award to our clients,” — Felipe Juillerat, General Manager, Agroindustrial Siracusa

In Chile’s Curicó Valley, Agroindustrial Siracusa Builds an Olive Oil Success Story

As both operations continue to innovate and adapt, the olive oil industry can expect to see further advancements in sustainable practices and product quality. The upcoming harvest seasons will be critical for assessing the long-term impacts of these initiatives on both local and international markets.

Catalonia Expects Significant Increase in Olive Oil Production