Menorca’s Olive Oil

'Oli de Menorca / Aceite de Menorca' is an organic or in-conversion extra virgin olive oil. It is exclusively obtained by mechanical methods from the fruit of the olive tree (Olea europaea, L.). This olive oil is fruity, green and medium to high in intensity. It has a slightly bitter to moderately pungent taste. This makes it a balanced olive oil. The production of olives destined for Menorca's olive oil is exclusively concentrated in the island of Menorca. 

Properties

Physicochemical properties:

Acidity (oleic acid) ≤ 0.5%

Peroxide value ≤ 15 meq O2/kg

K232 ≤ 2.00

K270 ≤ 0.18

Organoleptic properties:

Fruity green ≥3.5

Bitterness ≥2 ≤6

Pungency ≥2.5 ≤6

Balance: Bitterness and pungency notes are at a maximum of two points higher than average in fruity green olive oils.

Production method

Olive plantations in Menorca are located in the flat, low-altitude areas of the island, close to sea level. These areas are exposed to the weather conditions, such as northern Mediterranean winds, due to the island's orography. The soil, rich in carbonates, where the olive groves are located, is deep and fertile enough to allow cultivation. 

In Menorca, the custom of pruning olive trees is an annual affair, taking place within the window between the end of the harvest and the onset of new flowering, which typically falls between November and March. This pruning practice is meticulously executed to ensure that all parts of the plant receive maximum amount of sunlight, thereby promoting optimal aeration of the branches. Additionally, it serves to regulate the vertical growth of the tree, thereby facilitating better control of fungal diseases and enhancing the efficiency of olive harvesting. The shaping and pruning of the trees is usually done in the form of a vase.

Harvesting in Menorca typically commences at the end of September and continues until December, with the precise timing determined by the climatic conditions of the vintage. The olives are harvested when they are green and/or have only minimal pigmentation of ripe olives, using the ripeness index proposed by Ferreira (1979). The fruit is always placed between values 1 and 4, even if the skin already has a ripe appearance, as long as the flesh is still green. The olives must be pressed within 24 hours of harvesting. In the event of extraordinary circumstances that make pressing impossible within the established period, the olives must be stored in a cold room.

Olive Oil Obtainment Method

Upon arrival at the oil mill, the olives undergo an initial selection and classification process. This ensures that no damaged or spoilt olives are used in the production of 'Oli de Menorca / Aceite de Menorca'. The olives are then cleaned and washed, removing any foreign matter and impurities (leaves, earth, etc.).

The next process is milling, where the olive is broken in order to release the small oil vacuoles inside the fruit. This stage is carried out using hammer mills, blade mills or other methods, without using stone mills.

The mixture is then beaten in order to break the oil and water emulsion that may have formed in the paste. This process prepares the mixture so that it can release the desired amount of oil. The mixture is always beaten in stainless steel blenders.

Once the paste is prepared, the oil is extracted by phase separation, using a continuous centrifugal extraction system. This system allows for the separation of two phases, oil and solid together with water, or of the three phases, water, oil, and the solid residue, depending on the mechanical separation system. All oil with the protected geographical indication 'Oli de Menorca / Aceite de Menorca' is made using cold extraction, with a maximum paste temperature of 27ºC. The re-processing procedure or a second continuous centrifugation of the paste is not allowed.

The maximum oil yield is 17 litres of oil per 100 kg of olives.

Connection with the geographical environment

The connection with the geographical area is based on reputation.

The reputation achieved by 'Oli de Menorca/ Aceite de Menorca' is evidenced by its success in numerous international awards, by its presence on the menus of prestigious restaurants, by its participation in numerous fairs and by the publications that refer to the quality of 'Oli de Menorca/ Aceite de Menorca'.

In terms of international accolades, several producers have recently been honoured in various competitions, including the London International Olive Oil Competition (2021 and 2022) and the prestigious 'Biofach 2022 Olive Oil Award'. Notably, an oil from Menorca achieved a remarkable feat by securing a position within the 'Top Ten' organic oils from across the globe, a testament to its exceptional quality and recognition within the esteemed organic product fair, Biofach, held in Nüremberg.

The 'green' fruitiness is the organoleptic property that has contributed most to the reputation of 'Oli de Menorca / Aceite de Menorca'. This property is influenced by the harvesting method, as the olives are harvested when they are green or in the early stages of veraison. The specifications state that the olives should be harvested from the end of September and with a degree of ripeness of between 1 and 4 on the Ferreira scale (1979).

The historical background further substantiates the current reputation of 'Oli de Menorca / Aceite de Menorca'. In his work Die Balearen in Wort und Bild geschildert (1867-1891), Archduke Ludwig Salvator of Austria states that 'Menorcan olive oil ... can easily hold its own with that of Majorca' and provides a detailed description of the production on the island, emphasising the importance and the quality of the production of some estates within the local market.

Labelling

The labelling must include the words 'Oli de Menorca / Aceite de Menorca', followed by the acronym IGP. Operators may choose to use either version, 'Oli de Menorca' and/or 'Aceite de Menorca'. The labelling must also include a sequential alphanumeric code to facilitate product traceability control.