OLD WORLD CONCEPT, NEW WORLD FLAVOR.
Santiago’s story began in 2001, when Chilean entrepreneur Alfonso Swett took a vacation to Spain and noticed how local olive groves were thriving in a climate remarkably similar to that of Chile’s Colchagua Valley.
For more than 400 years, wine grapes had been grown in Chile with great success. The Colchagua Valley, bordered by the Pacific Ocean to the west and the Andes mountains to the east, enjoys a Mediterranean-like climate with its long, hot summers and mild, wet winters. So Swett went about the process of utilizing the area and its fertile soil for another fruit: olives.
In 2005, Swett founded Olisur S.A., which has quickly become one of Chile’s foremost exporters of extra virgin olive oil.
Since that time, Olisur’s Santiago has produced award-winning,
high-quality extra virgin olive oils with three world-class lines: Santiago Limited Edition, Santiago Premium, and Santiago Organic.
Plus, we put our cutting-edge, state-of-the-art mill right in the middle of our 6,500 acre estate, in order to get fresh-picked olives from the groves to our press to your bottle. Cold-pressed, single-estate extra virgin olive oil. All in two hours or less, from start to finish. Talk about a fresh perspective.
FROM GROVES TO BOTTLE IN 2 HOURS? IMPRESSIVE.
Santiago doesn’t just claim to be one of the freshest extra virgin olive oils on the market – we’ve taken steps to ensure it. Steps like mechanically harvesting our olives from super-high-density groves that produce 10 times more fruit than a traditional olive grove. That way, we can minimize the handling and oxidation of our olives and ensure an acidity level of below 0.2%, well ahead of the industry’s standard of 0.8% for extra virgin olive oils.
Plus, we put our cutting-edge, state-of-the-art mill right in the middle of our 6,500-acre estate, in order to get fresh-picked olives from the groves to our press to your bottle. Cold-pressed, single-estate extra virgin olive oil. All in two hours or less, from start to finish. Talk about a fresh perspective.
Did we mention that we’re carbon neutral?
By taking action to reduce, reuse, and recycle as much as possible, we aim to offset our carbon emissions. Our mill is eco-friendly and uses geothermal temperature controls. Our groves are watered with a solar-powered irrigation system. And everything that doesn’t make it into our olive oils is used for other purposes. Most of the pits are sold and converted into biofuels. After that any leftover pits, skins, and pulp are used as fertilizer.
If carbon neutral wasn’t enough, we are also Non-GMO Project verified and HACCP, BRC, and Kosher certified. The strictest standards make for the highest quality. And we couldn’t make the best olive oil without the earth, so we treat it the best way we know how, by doing everything we can to leave the earth better than we found it.