Binissaida des Barrancons, the organic olive oil rooted in Menorca

Menorca is an island of Mediterranean landscapes, open fields, dry-stone walls and endless sea views. Among these settings, in Es Castell, the Binissaida des Barrancons estate emerges—a project that in just a few years has succeeded in combining tradition, innovation and environmental commitment.

The initial drive came from Patrick de la Chesnais in 2019, when he decided to focus on olive oil production as part of a broader agricultural sustainability project. “I have always been fascinated by the olive tree,” Patrick explains. “It is a tree that has been part of the history of the Mediterranean and our culture, and having the opportunity to work with it is a way of connecting with that heritage.”

Although there were already a few old olive trees on the estate—six or seven specimens bearing witness to an still incipient agricultural activity—the initiative grew rapidly. The aim was not only to produce oil, but to do so while respecting the land and natural resources, adding value to every drop produced at Binissaida des Barrancons.

Today, the estate has 1,000 Arbequina olive trees, a variety prized for producing a fine, fruity and well-balanced oil. The plantation follows the keyline system, which optimizes water use and helps maintain soil health—an essential element in any sustainable farming model.

Binissaida des Barrancons applies a 100% organic approach based on regenerative agriculture. This means keeping the soil covered with spontaneous vegetation, rotating crops and fertilizing with natural compost, including a “chicken tractor” that adds organic matter while helping to control pests naturally. This model not only protects the trees but also increases biodiversity on the estate and reduces dependence on chemical products, creating a resilient and balanced agricultural environment.

Although the first harvests are modest, the outlook for Binissaida des Barrancons is clear: within ten years, the estate expects to produce between 1,500 and 2,000 liters of oil annually. Marketing focuses on short supply chains and direct sales, maintaining a close connection between producer and consumer and telling the story behind each bottle.

The oil is also part of the Organic Olive Oil of Menorca Association, which brings together 23 members and has been working for years to establish Menorca as a benchmark territory for organic olive oil. The Protected Geographical Indication (PGI) certification reinforces this uniqueness, guaranteeing that the oil comes from olives grown and processed on the island and opening the door to international recognition.

Recently, the launch of three state-of-the-art organic mills in Menorca has made it possible to produce premium extra virgin olive oil through a fully controlled process, from harvest to extraction. This ensures the preservation of all the oil’s organoleptic and nutritional properties, enhancing its quality and unique character.

Binissaida des Barrancons is not just an olive oil producer; it is a living laboratory of agricultural innovation. Patrick de la Chesnais sees the estate as a space for agroecological transition, where experimentation, learning and knowledge-sharing help train new generations of farmers committed to sustainability.

In the short and medium term, the goal is to consolidate the brand and expand production while maintaining respect for the soil and biodiversity. In the long term, the dream is to position Menorca as a quality reference for organic olive oil, showing that the island is not only a natural and gastronomic paradise, but also a land of products with identity and prestige.

Each bottle of Binissaida des Barrancons is more than a condiment: it is the reflection of a way of working, of respecting nature and of valuing Mediterranean tradition. It is the result of patience, knowledge and love for the land.

Behind every drop of oil lies a human project rooted in the history and landscape of Menorca. Tasting it means discovering the passion of a team committed to sustainability, biodiversity and the creation of a product with its own identity, capable of conveying the essence of the Mediterranean in its purest form.