{"id":16664,"date":"2026-07-17T10:42:19","date_gmt":"2026-07-17T09:42:19","guid":{"rendered":"https:\/\/sonmesquidassa.com\/aceite-oliva-sostenible-mallorca-olivar-almazara\/"},"modified":"2026-07-28T10:08:29","modified_gmt":"2026-07-28T09:08:29","slug":"olive-grove-olive-mill-sustainable-olive-oil-mallorca","status":"publish","type":"post","link":"https:\/\/sonmesquidassa.com\/en\/olive-grove-olive-mill-sustainable-olive-oil-mallorca\/","title":{"rendered":"From olive grove to olive mill: how sustainable olive oil is produced in Mallorca"},"content":{"rendered":"\n
\"Olives<\/figure>\n\n\n\n

From olive grove to olive mill: how sustainable olive oil is produced in Mallorca<\/strong><\/h1>\n\n\n\n

Producing olive oil sustainably requires action throughout the entire process: cultivation, irrigation, harvesting, transport, milling, separation, storage, by-product recovery, energy use and packaging.<\/p>\n\n\n\n

Working in a natural setting is not enough. Sustainability depends on how resources are used and what happens to each material after it has fulfilled its first function.<\/p>\n\n\n\n

Production begins long before the olives are harvested<\/strong><\/h2>\n\n\n\n

Olive oil begins with the soil and the care of the tree.<\/p>\n\n\n\n

Fertility, water availability, pruning, plant health and the timing of the harvest affect both the continuity of the crop and the characteristics of the fruit.<\/p>\n\n\n\n

A sustainable olive grove seeks to maintain the estate’s productive capacity without degrading the land on which it depends. Soil plays a role in water regulation, nutrient cycles, carbon storage and biodiversity.<\/p>\n\n\n\n

How is water managed in the olive grove?<\/strong><\/h2>\n\n\n\n

Water should be applied according to the condition of the crop and the characteristics of the land.<\/p>\n\n\n\n

Localised irrigation makes it easier to control the amount applied and reduces watering in areas where it is not needed. To work correctly, it requires maintenance, measurement and scheduling adapted to moisture, temperature and the cycle of the trees.<\/p>\n\n\n\n

Water sustainability also depends on preserving the soil’s ability to absorb and retain water.<\/p>\n\n\n\n

Why does the timing of the harvest matter?<\/strong><\/h2>\n\n\n\n

The timing of the harvest affects both the yield and the profile of the olive oil.<\/p>\n\n\n\n

Less mature olives may provide a lower yield but produce certain greener and more intense aromatic profiles. More mature olives have a different composition and behave differently during processing.<\/p>\n\n\n\n

The decision should not be based solely on obtaining the largest possible quantity. It should also consider the desired quality, the health of the fruit and the ability to process it quickly.<\/p>\n\n\n\n

Why should the olives be transported quickly?<\/strong><\/h2>\n\n\n\n

Olives begin to deteriorate after they are separated from the tree.<\/p>\n\n\n\n

Reducing the time between harvesting and milling helps prevent fermentation and deterioration. The organisation of the harvest and the proximity of the olive mill can be just as important as the technology used inside the facilities.<\/p>\n\n\n\n

At Son Mesquidassa, mechanised harvesting and the organisation of the process are intended to reduce the time between harvesting and milling. A report about the estate states that the operational objective is to mill the olives approximately within two hours of harvesting.<\/p>\n\n\n\n

What happens when the olives reach the olive mill?<\/strong><\/h2>\n\n\n\n

The olives are received, cleaned and sorted before being milled.<\/p>\n\n\n\n

During milling, the fruit is crushed to produce a paste. The paste is then mixed so that the small droplets of oil can come together. Finally, the different phases are separated using mechanical processes.<\/p>\n\n\n\n

The olive oil is filtered or allowed to settle, depending on the production system, and stored in suitable tanks that protect it from oxygen, light and unsuitable temperatures.<\/p>\n\n\n\n

What does cold extraction mean?<\/strong><\/h2>\n\n\n\n

The term refers to controlled production conditions and temperatures that do not exceed the established limits for the legal use of this description.<\/p>\n\n\n\n

Working at moderate temperatures helps protect the aromatic profile, although this alone does not guarantee the final quality. The fruit, hygiene, storage time, oxygen exposure and preservation conditions also matter.<\/p>\n\n\n\n

At the Son Mesquidassa olive mill, a Travel to Zero report describes the olive paste being mixed at approximately 20 \u00b0C as part of the production process.<\/p>\n\n\n\n

What happens to the olive stones?<\/strong><\/h2>\n\n\n\n

The stones can be separated from the other materials and used as biomass.<\/p>\n\n\n\n

Using them for energy makes it possible to generate heat from a by-product created during production. For this practice to be effective, an appropriate system for recovery, preparation, storage and use must be in place.<\/p>\n\n\n\n

Son Mesquidassa’s official sustainability page explains that its olive mill has a system for recovering the stones from the processed olives. Some are sold as biofuel, while others are used on the estate to generate heating and cooling for the facilities.<\/p>\n\n\n\n

Can this be described as a circular economy?<\/strong><\/h2>\n\n\n\n

Yes, when a material that would otherwise have become waste is returned to the system with a specific use.<\/p>\n\n\n\n

In an olive mill, circular practices may include:<\/p>\n\n\n\n