Our certified organic olive oil is strictly limited, so orders will be processed in the order in which they are received. We are happy to take your reservation for the new harvest now.
Our organic oil production is different and more than just a philosophy!
In addition to avoiding herbicides, insecticides, and artificial fertilizers, we also do not use any synthetic chemicals to combat pests and diseases, as these tend to accumulate in olive oil in particular. Our organic farming methods rely on natural cycles. Pests are controlled by their natural enemies or by mechanical means. We use special grasses and plants to enrich the soil with nutrients and control pests.
Our current 600 olive trees grow in biologically active soil with millions of microorganisms. The focus is on creating and maintaining natural soil conditions. In spring and summer, a carpet of herbs, grasses, and flowers forms between the rows of olive trees. This biodiversity provides the soil with the necessary nutrients and increases the olives' resistance to pests and diseases.
The effort required to maintain and monitor the olive groves is considerably greater than with conventional cultivation, but in return, our oil contains no harmful substances and is a healthy and valuable foodstuff. "Organic" can only be done properly on a small scale as "premium organic." Our oil is certified organic and inspected by the competent national authority CBPAE. We constantly supplement the strict requirements and controls with our own analyses in collaboration with renowned laboratories.
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Certificates Pesticide-free: Pesticides 2025 - Pesticides 2023 - Pesticides 2021 - Pesticides 2019 - Pesticides 2018 - Pesticides 2015
You protect what you love. That's why we wrap each of our precious olive trees by hand with sheep's wool to ward off pests. With a further combination of special ecological measures, we are able to combat the harmful olive fly. The latest project is to encourage the natural settlement of bats. They are not afraid of open terrain and are happy to take possession of the special sleeping caves. As nocturnal animals, they are effective insect exterminators. Because we do not use pesticides, we can benefit from this natural form of pest control. All these measures are carried out with great effort and passion so that in autumn we can press a rich harvest of high-quality olives for our OLI DE SANTANYI.
The EU regulation on olive oil quality contains very precise classification rules. The highest quality grade is extra virgin olive oil, which may only be produced using mechanical methods and must meet strict conditions. The free fatty acid content must not exceed 0.8%, as verified by chemical analysis. A low fatty acid content is an indication that healthy, not overripe or rotten olives have been used and that strict hygiene measures have been observed. However, this value alone is not meaningful; additional chemical characteristics must also be met. An important quality characteristic is the amount of polyphenols and tocopherols.
Most olive oils have a maximum value of 100 mg/kg, while better extra virgin oils can reach up to 250 mg/kg. Our OLI DE SANTANYI contains up to 900 mg/kg of polyphenols and up to 300 mg/kg of vitamin E. As these antioxidants act as radical scavengers, numerous studies have shown that they have a significant impact on health. They also have a significant influence on the taste quality of the olive oil. Our greatest ambition is to preserve the excellent quality of our oil and send it to gourmets in perfect condition. We only use 100 ml and 250 ml bottles so that the oil is consumed in a shorter period of time. Larger quantities that are used over a longer period of time are subject to oxidation processes and a reduction in quality due to the inflow of oxygen after opening. Our organic extra virgin OLI DE SANTANYI tastes extremely fresh and fruity, with a subtle spiciness and a delicate bitterness.
Pressing olives in a traditional stone mill is certainly a romantic idea, but it does not allow us to meet the high standards required in terms of hygiene, taste, and valuable ingredients.
Our high-tech oil mill is made entirely of stainless steel, computer-controlled, and allows us to produce under excellent hygiene conditions and with unique quality. It is custom-made for OLI DE SANTANYI and was developed in collaboration with our team for our exclusive method of organic oil production. It enables us to harvest the olives at an extremely early stage, thus preserving the maximum amount of valuable ingredients. These ingredients are lost as the olives ripen and are harvested late.
We start harvesting as early as the end of September/beginning of October.
The olives, which are still green, are harvested by hand, which is very labor-intensive because the olives are still very firmly attached to the tree. Each variety is harvested and processed separately to preserve its unique character. Only after pressing and tasting is a decision made on the ratio in which our three varieties will be blended (coupage) to achieve the exclusive taste of OLI DE SANTANYI.
Early harvesting is only possible through complex measures during the harvest and by using our special processing method. It results in a very low oil yield of approx. 8% compared to the yield of very ripe olives of up to 20%. To reduce the bitter substances in the green olives, the olives are pitted and only the valuable pulp is used.
The production process is technically highly complex. It is computer-monitored and allows us to fine-tune each individual step depending on the degree of ripeness and variety of the olives. This requires a high degree of craftsmanship and a great deal of experience on the part of the olive grower.
The special nature of the early harvest and complex processing transforms the healthy, green organic olive fruit into an elixir of life and ensures maximum enjoyment. The secret lies in the antioxidants, polyphenols, and combination of other special ingredients, which we protect using our exclusive method.
Since polyphenols oxidize very quickly, we process the olive pulp in airtight malaxers in which a vacuum is created. All work steps are constantly temperature-controlled in order to extract the oil at the lowest possible temperatures of 20–22 °C (according to EU regulations, a temperature of up to 27 °C is permitted for cold extraction). To ensure the quality of the fresh oil, it is filtered directly after extraction from the decanter. The residual cell water and the substances dissolved in it are removed to ensure the shelf life of the valuable ingredients and aromas.
Since our first participation in 2016, we have been ranked among the world's best olive oils. Twelve gold medals in New York, Los Angeles, and Córdoba, as well as top rankings in Germany, Italy, Japan, and Switzerland, confirm the exceptional quality of our organic OLI DE SANTANYI. Each award is a recognition and incentive for us to work with passion and the highest standards of craftsmanship year after year.
2024
Los Angeles International Extra Virgin Olive Oil Competition – Gold Medal Award
New York International Olive Oil Competition – Gold Medal Award
2023
New York International Olive Oil Competition – Gold Medal Award
2020
Concurso Ibérico “Premios Mezquita“ – Gold Medal Award
Los Angeles International Extra Virgin Olive Oil Competition – Gold Medal Award
New York International Olive Oil Competition – Gold Medal Award
Germany, “Der Feinschmecker,” International EVOO – Best 250 Olive Oils Of The World
2018
Italy, BIOL – International Prize For The Best Organic EVOO, Silver Medal Award
Córdoba, Concurso Ibérico “Premios Mezquita” – Gold Medal Award
Los Angeles International Extra Virgin Olive Oil Competition – Gold Medal Award
2016
Germany, “Der Feinschmecker”, International EVOO – Best 250 Olive Oils Of The World
Los Angeles International Extra Virgin Olive Oil Competition – Gold Medal Award
Córdoba, Concurso Ibérico “Premios Mezquita” Academia del Vino – Special Award
Córdoba, Concurso Ibérico “Premios Mezquita” – Great Gold Award
Olive Oil Japan, International Olive Oil Competition – Silver Medal Award
New York International Olive Oil Competition – Gold Medal Award
Germany, Biopress Olive Oil Competition – Best 250 Olive Oils Of The World
star chef
The first-class quality is confirmed by analyses and sensory testing (ljb Laboratory, Barcelona, Paneltest Generalitat de Catalunya, Labor Q.M., Seville). Please refer to the PDF for the analysis results.
Our olive groves comprise around 600 trees, which thrive in Mallorca's special microclimate. Cultivated with a great deal of manual labor and care, they provide the basis for our high-quality organic olive oil.
For over 15 years, Dr. Dirk Müller-Busch and his team have been dedicated to the art of producing first-class olive oil—shaped by experience, passion, and the highest quality standards.
After extensive research among traditional olive oil producers in Spain, Italy, Portugal, and South America, the idea arose to create a different, special organic premium olive oil for a small circle of gourmets. An oil produced like a fine premium wine.
An international team of specialists has been supporting this project since 2010, which is located in the southeast of Mallorca, in an area with a privileged climate. After extensive analysis and optimization of the site conditions, the three most suitable varieties were selected: Empeltre, Picual, and Arbequina, and planted on organic land (certified organic farm).
The latest scientific findings were taken into account and the latest technologies were used during planting. All this is done to produce the best quality organic olive oil from the olives and to delight gourmets.
The desire for good, authentic, and pure products led two gourmets to produce their own high-quality organic olive oil in Mallorca. At OLI DE SANTANYI, our self-image and standards are based on the requirements of high-quality cuisine in terms of olive oil quality. We wanted olive oil that was as finely and elegantly produced as wine. Since we couldn't find such olive oil, we decided to produce our own premium quality organic olive oil in Mallorca.
DR. DIRK MÜLLER-BUSCH,
ANA MARTINEZ (GERMANY)
Agricultural Engineer, Master's Degree in Organic Agriculture (U.I.B.), Lecturer at the University of the Balearic Islands in Palma de Mallorca, Specialist in Fruit and Horticulture (University of Valencia), numerous publications, research projects, consultant for organic plantations in the olive, wine, and citrus fruit sectors since 1979. Responsible for the organic management of our plantation.
Agricultural engineer, olive oil expert, specialist in olive cultivation and olive oil technology (University of Córdoba), chairman of the COI (International Olive Council) panel of experts on olive oil sensory evaluation, consultant for international olive oil producers, "master blender." – the art of the "Master Blender" consists of creating a uniform, balanced flavor profile from our three varieties, OLI DE SANTANYI.
Olive oil expert and oil maker from Tuscany (Azienda Balduccio), taster at "Merum," uncompromising advocate of quality, student of the internationally renowned olive oil guru Dr. Marco Mugelli (deceased August 2011), pioneer in the production of high-quality olive oils, responsible for processing the olives, i.e., the quality production/extraction of the oil in our high-tech mill.
So close to the sea that even the olives breathe in the fresh breeze.
The olive groves of OLI DE SANTANYI are located in the southeast of Mallorca, not far from the Mondragó Nature Reserve. Nestled between white beaches, the Mediterranean Sea shimmering in shades of blue and turquoise, and the mountains of Serres de Llevant, this area enjoys a unique microclimate. It provides our trees with the ideal conditions to produce organic olives of exceptional quality.
Here, our olive trees of the Mallorcan varieties Empeltre, Arbequina, and Picual thrive—the basis for an olive oil that embodies the essence of Mallorca.
Whether it's tips on how to use our products, insights into our olive groves, or stories from the island—we regularly share news about our olive oil on our blog.
For our organic olive oil, we combine the Mallorcan varieties Arbequina, Picual, and Empeltre to create a harmonious blend. This allows us to combine fruitiness, spiciness, and mild notes to create a complex oil with excellent stability—year after year, with consistent quality.
Olives from the early harvest contain the highest levels of valuable antioxidants and vitamins. The result: a fresh, fruity olive oil with an intense aroma, long shelf life, and special health benefits. For connoisseurs, it is a delight, with green aromas and a subtle peppery note.
Modern lifestyles, with their stress, environmental toxins, UV radiation, and unhealthy diets, put strain on the body and mind. This produces free radicals, which damage cells and can trigger dangerous chain reactions. The body refers to this as "oxidative stress" – a key factor in many health problems. Antioxidants are the natural answer to this: they act as radical scavengers and protect our cells. Olive oil plays a key role in the Mediterranean diet, which is recognized worldwide for its positive effects. The benefits come from the interaction of monounsaturated fatty acids (up to 83%) and valuable antioxidant substances such as vitamin E, provitamin A, polyphenols, sterols, squalene, and oleocanthal. Not every oil has this effect. Inferior or oxidized oils can even be harmful, while high-quality extra virgin olive oils are real health aids.
Why use high-quality olive oil?
- Simple oils: often only low levels of 50–100 mg/kg polyphenols
- Positive effects only from 250 mg/kg polyphenols
- Poor, oxidized oils can put strain on the liver
Oli de Santanyi – Top values for your health
- up to 900 mg/kg polyphenols
- up to 300 mg/kg vitamin E
- guaranteed free of pesticides
- fresh, green aromas & long shelf life
Scientifically proven benefits of high-quality olive oil
- Reduces the risk of Alzheimer's and Parkinson's disease
- Strengthens the cardiovascular system
- Protects against heart attacks and strokes
- Reduces the risk of arteriosclerosis
- Reduces the risk of various types of cancer (prostate, colon, breast, stomach)
- lowers "bad" LDL cholesterol (HDL remains stable) protects the liver
- prevents osteoporosis
- lowers the risk of type 2 diabetes and improves blood sugar profile
- supports the prevention of depression
- has anti-aging effects and regulates the immune system
- protects the skin and delays the aging process
- reduces periodontitis
We recommend:
One tablespoon (10-15 ml) of Oli de Santanyi in the morning. In addition, many other dishes can be refined with the oil to increase the total amount consumed.
Our organic extra virgin olive oil from Mallorca was harvested between October 17 and 19 and has already been gently cold-pressed. Quality analyses are currently being carried out before the fresh oil is bottled. Secure your oil for the new season now—perfect as a year's supply or as a special gift for family and friends. You can place your order now and be among the first to receive the fresh oil of the new season. Perfect for securing your year's supply or preparing special gifts for family and friends.
