Why ICONO
Most olive oil comes from where you'd expect. ICONO doesn't.
Born in the world's driest desert. Award-winning around the world. Now in Australia.
The Atacama Desert, Chile
The Caldera Valley sits inside the Atacama — the driest place on earth. Zero air pollution. No Mediterranean fruit fly. 365 days of sun. The olives that survive here produce oil of rare intensity and purity, cold pressed within hours of harvest. It is not cultivated. It is earned.
Four reasons ICONO is unlike any other oil on the shelf
≤0.2% Acidity
The industry standard is 0.8%. ICONO's acidity is four times lower — a direct result of perfect harvesting conditions and immediate cold pressing.
< 4 Hours Harvest to Press
From tree to press in under four hours. No oxidation. No compromise.
Single Origin Frantoio
One variety. One valley. One character. Fruity on the nose, almond on the mid-palate, long and peppery on the finish.
Zero Pollution
The Atacama's isolation means no pesticides, no fruit fly, no contamination. The purest growing conditions on earth.
See Where It Comes From
This is Hacienda María Isabel — the olive grove in the Atacama Desert where every bottle of ICONO begins. Taken from a plane window, this image shows what no other olive oil can claim: a green oasis of precision agriculture in the middle of the world's driest desert. The barren land surrounding it is not a backdrop — it is the reason the oil is exceptional.
Awarded around the world
12+ international awards across Japan, Italy, Israel, the UK and Latin America
- JOOTA Diamond 2025 — Japan Olive Oil Tasting Award
- Sol d'Oro & Leone d'Oro — Italy
- Gold Medal — Best Oil in Latin America
- Oro Chile — National Gold Award
- Marca Chile — Made By Chileans Program
- #2 Best-Selling EVOO in Japan (Rakuten)
- Gold Award 2026 — London International Olive Oil Competition
The choice of Michelin-starred chefs
ICONO is prized as a finishing oil — applied at the final moment to lift flavour, not mask it. Used by Michelin-starred chefs across Japan, it is the oil you reach for when the dish is almost ready and one thing can make it extraordinary.
A finishing oil, not a cooking oil
ICONO is at its best drizzled over food at the final moment — never heated. Use it over grilled meats, burrata, pasta, soups, salads and bread. That last drizzle is where it transforms a dish.