Sustainability Keeps This Award-Winning Producer Grounded

Treurer is working to establish a circular economy to promote high-quality olive oil production and Mallorca’s natural beauty.

Joan Miralles (right) was one of the early adopters of oleotourism on Mallorca. Now his son, Miguel continues the mission at Treurer. (Photo: Treurer)
By Paolo DeAndreis
Mar. 7, 2024 14:48 UTC
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Joan Miralles (right) was one of the early adopters of oleotourism on Mallorca. Now his son, Miguel continues the mission at Treurer. (Photo: Treurer)

Olive oil pro­duc­tion in Spain is once again sig­nif­i­cantly below the his­tor­i­cal aver­age, but pro­duc­ers on the Balearic Islands cel­e­brated a fruit­ful har­vest.

According to data from Spain’s Ministry of Agriculture, Fisheries and Food, the Balearic Islands have pro­duced about 1,240 tons of olive oil in 2023/24, while the whole of Spain has pro­duced 775,320 tons.

This sea­son has been bet­ter in terms of pro­duc­tion than the pre­vi­ous one,” said Miguel Miralles Sastre, owner of award-win­ning Treurer.

See Also:Balearic Islands Tighten Restrictions as Xylella Spreads in Mallorca

Even if it did not rain that much, it did in the most impor­tant moments for the olive trees,” he added. As for the qual­ity, it is extra­or­di­nary.”

Treurer is a quaint farm nes­tled in the munic­i­pal­ity of Algaida on Mallorca, the largest island of the Balearics, and stands out for its unique loca­tion.

While olive trees are com­mon across the Mediterranean arch­i­pel­ago, Mallorca boasts the most exten­sive pro­duc­tion areas. The island is also notable for its ancient olive trees, some even dat­ing back mil­len­nia.

Today, Treurer com­bines high-qual­ity olive oil pro­duc­tion and oleo­tourism. The farm lends its name to our fam­ily-run busi­ness, which was estab­lished by my father, Joan, two decades ago,” Miralles Sastre said.

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While many producers in Spain experienced another disappointing harvest, Treurer enjoyed a fruitful crop. (Photo: Treurer

Like many of his peers, my father ven­tured into tourism, leav­ing behind agri­cul­tural pur­suits,” he added. Yet, after over four decades in tourism, he decided to recon­nect with his agri­cul­tural roots.”

Treurer ensures its world-class qual­ity by over­see­ing the entire pro­duc­tion chain, from cul­ti­va­tion to bot­tling.

The farm oper­ates its own mill, trans­form­ing olives from more than 3,000 Arbequina trees. Harvesting begins early in October, with olives reach­ing the mill within an hour of col­lec­tion.

The daily com­mit­ment to the trees has paid off,” Miralles Sastre said, ref­er­enc­ing the Gold Award that won at the 2023 NYIOOC World Olive Oil Competition and its impor­tance for access­ing new mar­kets.

Planted in a tra­di­tional lay­out in 2007, Treurer only grows Arbequina olives, which are inte­gral to the Mallorca Protected Denomination of Origin.

Protected Designation of Origin

A Protected Designation of Origin (PDO) is a type of geo­graph­i­cal indi­ca­tion (GI) that iden­ti­fies a prod­uct as orig­i­nat­ing from a spe­cific geo­graph­i­cal area and hav­ing qual­i­ties or char­ac­ter­is­tics that are essen­tially attrib­ut­able to its geo­graph­i­cal ori­gin. The PDO des­ig­na­tion is a legal label that is used to pro­tect the names of prod­ucts that are truly unique to a par­tic­u­lar region.

Our olive oil is dis­tin­guished by its bal­anced fla­vor pro­file, fea­tur­ing intense fruiti­ness and mod­er­ate spici­ness and bit­ter­ness,” Miralles Sastre said. Its aro­matic notes evoke tomato, freshly cut grass, almond, green apple, arti­choke, fen­nel and green banana.”

Along with pro­duc­ing a high-qual­ity prod­uct, sus­tain­abil­ity is an impor­tant tenet of Treurer’s project. The farm adopts a deficit irri­ga­tion strat­egy to man­age water effi­ciently, espe­cially dur­ing droughts.

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This approach, increas­ingly pop­u­lar among Mediterranean olive grow­ers, involves sup­ply­ing less water than the crops entirely require at spe­cific growth stages, enhanc­ing water use effi­ciency while poten­tially improv­ing oil qual­ity.

Deficit irri­ga­tion demands pre­cise con­trol over the annual water sup­ply to the trees, induc­ing mild water stress that has been shown to enhance olive oil qual­ity,” Miralles Sastre said.

Our fore­most aim is to cul­ti­vate healthy, robust trees that yield excep­tional fruit, the foun­da­tion of our olive oil,” he added. The milling process fur­ther infuses our oil with a unique char­ac­ter.”

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Along with agricultural techniques, Treurer’s modern mill contributes to the company’s award-winning quality. (Photo: Treurer)

After milling, Treurer also uses advanced stor­age tech­niques, keep­ing the olive oil in nitro­gen-capped stain­less steel tanks at a con­stant tem­per­a­ture.

This way, cus­tomers who buy directly from us can enjoy the same olive oil that my fam­ily con­sumes at home,” Miralles Sastre said. This is excep­tional in the agri-food sec­tor, a real exam­ple of the from-tree-to-table prin­ci­ple.”

The pro­ducer also high­lighted the far­m’s com­mit­ment to devel­op­ing a cir­cu­lar econ­omy, a regen­er­a­tive sys­tem where resources are reused, recy­cled, and restored, min­i­miz­ing waste and pro­mot­ing sus­tain­abil­ity through­out the prod­uct life cycle.

At Treurer farm, sus­tain­abil­ity is at the core of our olive oil pro­duc­tion,” Miralles Sastre said. My fam­ily lives here, so we are ded­i­cated to pre­serv­ing our nat­ural sur­round­ings.”

Embracing cir­cu­lar econ­omy prin­ci­ples, the farm uses the pomace from olive oil pro­duc­tion as com­post, enrich­ing the soil for future har­vests.

The goal is to lessen envi­ron­men­tal impact through var­i­ous mea­sures, includ­ing renew­able energy use, water con­ser­va­tion, waste reduc­tion and recy­cling.

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Treurer only grows Arbequina olives to produce its Mallorca PDO-certified extra virgin olive oil. (Photo: Treurer)

A sig­nif­i­cant part of Treurer’s tourism activ­i­ties involves wel­com­ing guests to the farm­house, intro­duc­ing them to high-qual­ity olive oil, and pro­mot­ing the island’s olive oil cul­ture, a con­cept Miralles Sastre said his father pio­neered a decade ago.

Ten years ago, when nobody was talk­ing about oleo­tourism, my father began host­ing vis­its to our farm to pro­mote the cul­ture asso­ci­ated with olive oil,” he said. Since then, thou­sands of peo­ple have passed through, and many have become our clients and friends.”

Miralles Sastre leads biweekly tours, encour­ag­ing vis­i­tors to explore the olive grove and mill, par­tic­i­pate in tast­ings and enjoy tra­di­tional Mallorcan food while empha­siz­ing the impor­tance of olive oil.

Raising aware­ness about the ben­e­fits of extra vir­gin olive oil is cru­cial, espe­cially among younger con­sumers who rep­re­sent the future mar­ket,” he added. Continuous edu­ca­tion on its qual­i­ties is nec­es­sary.”


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