Have you ever wondered what lies behind a bottle of olive oil that wins in New York, Tokyo and Los Angeles at the same time? The story of Finca Treurer does not begin at an international competition or in a tasting room. It begins with a simple, almost stubborn dream of a Mallorcan man who wanted to return to the land. That story — the story of the Miralles family, of an olive grove in the heart of the island and of an oil that today is measured against the best in the world — deserves to be told from the very beginning.
Article contents
- The origin: a man, an estate and a promise to the land
- The estate: land, size and oleicultural vocation
- Mallorca’s olive oil tradition as a root
- The Miralles family: the succession that consolidated excellence
- The process: craftsmanship with scientific rigour
- Organoleptic profile and technical data sheet of the oil
- Harvest calendar and availability of the new vintage
- Sustainability and responsible farming
- DOP Oli de Mallorca: the olive oil ecosystem where Treurer leads
- The international leap: from Mallorca to the world
- Awards and recognition: consistency as a hallmark
- Treurer today: visits, hotel and where to buy
- Frequently asked questions
Contenidos / Contents
The origin: a man, an estate and a promise to the land
It all began with a decision that many would have considered reckless. Joan Miralles, the family patriarch, had a dream he had nurtured for years while working in the tourism sector: he wanted to return to his roots and offer the community a natural, sustainable and healthy product. He was not an olive oil producer by birth. He was, above all, someone who knew Mallorca with the depth of a person who had lived it from the inside.
As founder and owner of Treurer, Joan launched the project in 2000 when he acquired the estate. The estate sits in es Pla, the central plain of Mallorca, facing the Puig de Randa. There he planted three thousand arbequina olive trees with a clear idea: to produce an extra virgin olive oil that reflected the character of the island — natural, sustainable and honest.
Es Pla is not the Mallorca of beach postcards. It is the real Mallorca: an area with a more pronounced climate than the coast, with colder winters and hotter summers. An environment that demands and, in return, gives character. Exactly what Joan Miralles was looking for in his oil and in the project he was building.
The estate: land, size and oleicultural vocation
Understanding the Treurer project also means understanding the territory that sustains it. The estate covers 33 cuarteradas — a Mallorcan agricultural surface unit equivalent to approximately 234,399 m² — and roughly half of that area is dedicated to olive cultivation, while the rest is maintained as pine forest or garriga.
That balance between production and nature is no accident. Joan wanted to create a calm, measured, pragmatic and valuable product, aligned with the character of the island he loves so deeply. The garriga surrounding the olive groves is not wasted land: it is the lungs of the estate, the habitat that gives context to every tree and every olive.
Today, Finca Treurer has more than 4,500 arbequina olive trees, born from the enthusiasm of the Miralles family. Each tree is, in a sense, a statement of intent: to produce an artisan Mallorcan olive oil that does not compete on volume, but on quality.
Mallorca’s olive oil tradition as a root
The legacy of the Miralles family cannot be understood without the island’s olive oil history that preceded it. Olive oil knowledge in Mallorca was passed down through generations orally and practically, within the agricultural estates that dominated the island’s interior: the possessions, large farms that functioned as self-sufficient economic units.
On these estates, the olive oil master — known locally as the person in charge of the molí d’oli — was a figure of technical and moral authority. He did not merely oversee the milling: he made decisions about the exact moment of harvest, managed the work of the day labourers and guaranteed the quality of the final product.
Treurer draws directly from that tradition. The estate applies harvesting and production criteria that connect with the Mallorcan olive oil masters: respect for local varieties, early harvesting and minimal intervention during extraction. This is not nostalgia: it is method with roots. And those roots are what give meaning to this long-term olive oil project.
The Miralles family: the succession that consolidated excellence
The great olive oil stories are always family stories. The Miralles are a traditional Mallorcan family, united and tireless, who share joys, sorrows, common goals and dreams. That cohesion is a fundamental part of what makes Finca Treurer different.
Today, Joan’s son Miquel leads the project with the same conviction, but with more sophisticated tools. Miquel Miralles, CEO of Treurer, has a background in economics and law, and has completed numerous courses related to foreign trade, olive oil agronomy and extra virgin olive oil production techniques. More than fifteen years of experience in the world of olive oil are his credentials for leading the project towards the world’s most demanding markets.
The generational handover was not a break, but a deepening. At Treurer they combine knowledge and experience by adopting an innovative perspective, being very demanding in the pursuit of their main objective — excellence — and feeling proud of their origins as a small Mallorcan family business with deeply rooted values.
The process: craftsmanship with scientific rigour
One of the keys to Treurer’s trajectory has been understanding early on that tradition and innovation are not opposites. They are allies. The artisan Mallorcan olive oil produced by this estate follows the time-honoured principles — early harvesting, minimal intervention, respect for the fruit — but with a precision that the masters of the molí d’oli could never have imagined.
Every year, the team has focused on improving the quality of the oil. In particular, in the most recent harvest they managed to reduce the time from harvesting to oil production to just one hour, which has resulted in a significant increase in the organoleptic properties of Treurer EVOO.
One hour from tree to mill. That figure summarises the philosophy of the estate better than any speech: “the land, the sun and the trees produce the oil; our only task is to extract it with respect, dedication and high standards.” The words are Miquel Miralles’s, and they are also the best summary of the project’s evolution since its beginnings.
According to the estate itself, the olives are harvested at the veraison stage — between October and November, when the fruit is almost green — and taken to the mill where cold extraction, filtration by centrifugation and bottling take place in the shortest possible time. The arbequina variety they cultivate, combined with that closely supervised process at every stage, forms the basis of an oil that international panels have repeatedly recognised as one of the best on the planet.
Organoleptic profile and technical data sheet of the oil
If you are assessing whether Finca Treurer’s EVOO fits your kitchen or makes a special gift, knowing its sensory profile and analytical data is the first step. Treurer’s oil is a medium-intensity arbequina, which means it offers complexity without being aggressive: it is accessible to those new to the world of quality olive oil and, at the same time, sufficiently complex to satisfy a demanding taster.
Treurer EVOO technical data sheet
| Parameter | Indicative value | Reference |
|---|---|---|
| Variety | Arbequina 100% | DOP Oli de Mallorca |
| Maximum acidity | < 0.2 % | Superior category EVOO |
| Harvest moment | Veraison (almost green fruit) | Oct.–Nov. |
| Tree-to-mill time | ≤ 1 hour | Most recent harvest |
| Extraction | Cold, centrifugation | Mechanical process |
| Intensity | Medium | NYIOOC panel |
| Aromatic profile | Green olive, grass, almond | Organoleptic tasting |
Note: exact analytical data (total polyphenols, peroxide index) vary by harvest. Please consult the updated technical data sheet on the official Treurer website.
Highlighted aromas and flavours
On the nose, Treurer’s EVOO presents fruity notes of fresh green olive, with herbaceous nuances reminiscent of freshly cut grass and a subtle almond background. On the palate, the entry is smooth and velvety, with an elegant bitterness and a moderate peppery finish — an unmistakable sign of an oil rich in polyphenols and therefore of high antioxidant quality. The early harvest practised by the estate enhances precisely those green notes and that vibrancy in the aftertaste.
Recommended pairings
Thanks to its balanced profile, Treurer’s oil works across a wide range of uses:
- Raw: over salads, vegetable or fish carpaccios, toast with tomato and Mallorcan salt.
- With mild proteins: steamed white fish, roast chicken, poached eggs.
- In baking: sponge cakes and muffins where it replaces butter with a lighter and more aromatic result.
- As a finishing touch: over cold soups (gazpacho, vichyssoise) or risottos just before serving, where the heat releases its aromas without degrading its properties.
The Treurer team itself recommends using it raw whenever possible to fully preserve its organoleptic and nutritional properties. If you want to explore specific recipes with Treurer EVOO, on the site you will find culinary inspiration designed to get the most out of every bottle.
Harvest calendar and availability of the new vintage
One of the questions most frequently asked by premium EVOO buyers is when the next harvest will be available. At Finca Treurer, the cycle follows a clear logic that is worth knowing before placing your order.
When are the olives harvested?
Harvesting takes place between October and November, when the olive reaches veraison — that moment when the fruit transitions from deep green to the first violet hues and concentrates the greatest amount of polyphenols and natural antioxidants. Picking at that point, before full ripeness, is the decision that defines the character of Treurer’s oil: more vibrant, more complex and more stable.
When does the new vintage reach the market?
After extraction and bottling, the oil from the new harvest is usually available from November or December of the same year. However, Treurer’s production is limited by its very artisan nature, and some harvests sell out before the next one arrives. The 2024 harvest, for example, recorded reduced production due to weather conditions, which forced sales to close temporarily until the new October vintage.
How to reserve the harvest in advance
The best way to secure oil from the most recent harvest is to reserve in advance through the official website of Finca Treurer. In addition, members of the Treurer Club — which can be joined from the first purchase subject to minimum loyalty conditions — enjoy exclusive access to the oli novell during November, before it goes on general sale. If you are a regular consumer of quality EVOO, that early access is one of the most valued benefits of the programme.
Sustainability and responsible farming
When Joan Miralles spoke of producing a “natural and sustainable” oil, it was not marketing: it was a roadmap. Finca Treurer’s track record on environmental matters rests on concrete decisions that go beyond rhetoric.
Land management and biodiversity
The fact that almost half of the estate is maintained as garriga and Mediterranean forest is not an aesthetic concession: it is a strategic ecosystem management decision. The native vegetation acts as a biological corridor, encourages the presence of pollinators and contributes to soil moisture retention, reducing the need for irrigation during the driest months. In an area like es Pla, where water is a scarce resource, that landscape management has a direct impact on the water footprint of the crop.
Early harvesting and minimal intervention
Early harvesting — before the olive reaches full ripeness — not only produces an oil richer in polyphenols: it also reduces pressure on the tree and allows for a cleaner extraction, with less alpechín generated per kilogram of processed fruit. Alpechín, the liquid by-product of the mill, is one of the most problematic residues in the olive oil sector; minimising it from within the process is a form of sustainability that starts in the field, not at the treatment plant.
Commitment to DOP Oli de Mallorca
Treurer produces under the umbrella of the Protected Designation of Origin Oli de Mallorca, the only olive oil PDO in the Balearic Islands. For the consumer, this entails concrete guarantees: the oil has been produced entirely in Mallorca using native or adapted varieties, has passed the regulatory council’s analytical and organoleptic controls, and meets the traceability standards the designation requires. Treurer does not merely meet those standards: it consistently exceeds them, as its international prize records demonstrate.
DOP Oli de Mallorca: the olive oil ecosystem where Treurer leads
To understand the weight of Finca Treurer within the Balearic olive oil landscape, it is worth placing the DOP Oli de Mallorca in its real context. It is not a mass designation: it is one of the most selective and demanding in Spain.
The PDO covers four olive varieties: the native mallorquina, arbequina, empeltre and picual. Each one contributes a distinct sensory profile — from the almond-like softness of the mallorquina to the fruity, balanced notes of the arbequina cultivated by Treurer — making the designation a mosaic of nuances within a single island.
In terms of scale, the PDO brings together more than a hundred registered brands, with a certified oil production that rarely exceeds 400,000 litres per year. That relative scarcity — compared to Andalusian designations producing tens of millions of litres — is precisely what makes a Gold Award at the NYIOOC obtained by a PDO producer so significant: there is no room for mediocre oil when volumes are so limited.
Within that ecosystem, Finca Treurer occupies a singular position: it is the most internationally awarded estate under the DOP Oli de Mallorca seal, and its accolades have helped raise the visibility of the entire designation in markets such as Japan, Germany and the United States. Being part of the PDO is not merely a traceability requirement for Treurer; it is also a way of adding value to the territory that gives character to every bottle.
The international leap: from Mallorca to the world
The excellence of Treurer’s oil did not take long to transcend the island’s borders. In 2023, the estate made its debut at the NYIOOC World Olive Oil Competition — the world’s largest olive oil quality competition — and went straight to a Gold Award. That was the moment this Mallorcan olive oil project crossed the Atlantic.
“We are a very small family company focused on quality and process innovation, and this award is the recognition of many years of effort, of which we are very proud,” declared Miquel Miralles after that first accolade in New York. Those words define precisely what Treurer represents: not an olive oil multinational, but a Mallorcan olive oil estate that competes — and wins — in the world’s top division.
In 2024, Treurer repeated its Gold Award at the NYIOOC for its medium-intensity arbequina, confirming that the first accolade had not been a stroke of luck. And the recognition did not stop there: the 2024 harvest was awarded five gold medals at competitions in New York, Los Angeles, Tokyo, Berlin and London.
Awards and recognition: consistency as a hallmark
What makes Finca Treurer’s international trajectory singular is not a one-off prize, but consistency. The NYIOOC 2026 awarded Treurer the Gold Award for the fourth consecutive year, confirming the constant quality of an EVOO that has already earned its place among the world’s best. Four continents, seven international competitions and a unanimous verdict: this is the prize record of an estate that does not compete on volume.
To these international accolades is added the national sphere: Treurer has been recognised as the best medium-intensity olive oil in Spain at IberOleum. A prize record that makes this small family estate from Algaida one of the most awarded references in the Spanish olive oil sector.
These accolades consolidate Treurer’s position as one of the most awarded mills in Mallorca and as ambassadors of the DOP Oli de Mallorca in international markets. The estate’s trajectory is, in that sense, also the story of a designation of origin that finds in Treurer one of its finest storytellers.
Treurer today: visits, hotel and where to buy
The Finca Treurer project is not only about the past: it is a project in permanent evolution. What began as a family venture has become a benchmark in the sector. And that benchmark is something you can experience today, not just read about.
Guided tours of the olive grove and the mill
Through guided tours, the Miralles family and Treurer’s staff aim to create a bond between visitors and the star product: extra virgin olive oil. Each visit is, in miniature, a journey through the entire history of the estate: from the olive grove to the mill, from Mallorcan tradition to international awards.
There are two main formats:
- Scheduled visit (open groups): duration of 1.5 to 2 hours with a Mallorcan aperitif tasting. Held on Wednesdays and Saturdays from 11:00 to 14:00. Price: €49.50 per adult and €23.70 per child (6–14 years); free entry for children under 6. Languages: Spanish, Catalan, English and German.
- Scheduled visit with wine tasting: a 3-hour format including a tasting and pairing workshop. Price: €79.50 per adult, €49.50 per young person (15–17 years) and €23.70 per child. Also on Wednesdays and Saturdays.
- Private visit: up to 12 people, with flexible date and time (except Wednesday afternoon and Saturday morning). Available in Spanish, Catalan, English and French.
Prior booking is essential for all formats. You can book directly on the Treurer website or through authorised activity platforms. The estate has its own car park.
Agrotourism hotel
The estate also houses an agrotourism hotel where the natural surroundings — olive groves and Mediterranean forest — envelop the guest, and only the distant sound of farm work occasionally breaks the silence. A way of understanding luxury that fits perfectly with the values Joan Miralles instilled in this project from the very first day. Hotel guests have access to the estate and can take part in activities linked to the olive tree cycle, especially during harvest season (October–November).
Where to buy Treurer EVOO
Finca Treurer’s oil reaches the end consumer through several channels. The estate’s online shop (treurer.com) is the most direct channel and allows you to purchase the latest harvests with delivery across Europe. The indicative price of a 500 ml bottle of Treurer EVOO sits in the premium market bracket — consistent with its awards and limited artisan production — making it a high-perceived-value gastronomic gift.
In addition, Treurer’s oil is available in specialist gourmet product shops in Spain and through selective distributors in markets such as Germany, the United Kingdom, Japan and the United States. If you want to make sure you receive oil from the most recent harvest, buying directly from the estate or through its website is always the most advisable option: you avoid intermediaries and can reserve the new vintage before it sells out.
Visiting Finca Treurer is, ultimately, stepping into a story that is still being written. A story of family olive oil tradition, of a land that gives character to every drop of oil, and of a Mallorcan family that decided to bet on excellence when no one was asking them to. That bet, today, speaks for itself.
Frequently asked questions about Finca Treurer
When was Finca Treurer founded?
Finca Treurer was founded in 2000, when Joan Miralles acquired the estate in Algaida, in the heart of es Pla, and began planting his first arbequina olive trees with the aim of producing an extra virgin olive oil that reflected the natural and honest character of Mallorca. That is the starting point of the Finca Treurer story.
What olive variety does Treurer cultivate?
Treurer works exclusively with the arbequina variety, cultivated across more than 4,500 olive trees spread throughout the estate. This variety, adapted to Mallorca’s inland climate, produces a medium-intensity oil with a fruity and balanced profile that has been recognised at the world’s most prestigious competitions.
What international awards has Treurer’s oil received?
Finca Treurer’s EVOO has obtained the Gold Award at the NYIOOC in New York for four consecutive years (2023, 2024, 2025 and 2026), as well as gold medals at Olive Japan in Tokyo, the Los Angeles Extra Virgin Olive Oil Competition and competitions in Berlin and London. In Spain, it has been recognised as the best medium-intensity oil by the Guía Iber Oleum. Each of these accolades forms part of the Finca Treurer history of international excellence.
Can you visit Finca Treurer?
Yes. Finca Treurer offers guided tours of the olive grove and the mill, including a tasting of a Mallorcan aperitif linked to the olive oil. Tours are conducted in Spanish, Catalan, English and German, and there are both group and private options. The estate also has an agrotourism hotel for those who wish to experience it in a more immersive way and discover the Finca Treurer story first-hand.
