Manuel Martínez Corroza, President of the Menorca Olive Oil Association

Miriam Triay/Alaior - Manuel Martínez Corroza is the new president of the Menorca Olive Oil Association. Owner of Torralba Petit, he is also launching his own olive oil production project. He holds a degree in Business Sciences and a qualification in Olive Growing from the Polytechnic University of Madrid. Martínez Corroza is very clear about the path the Association must follow after obtaining the PGI (Protected Geographical Indication) “Aceite de Menorca” — which had been the entity’s main objective until the end of last year. In this special olive oil issue of Foodies on Menorca, we spoke with him about the current situation of olive oil, the Association, and the future direction of the sector.

How did you become president of the Menorca Olive Oil Association?

The Association was created almost a decade ago with the clear and primary objective of obtaining a PGI (Protected Geographical Indication) for the olive oil produced on the island. This process was quite lengthy, involving discussions with local authorities, the Spanish Ministry of Agriculture, and the European Union. It was not until last year that it was finally achieved — a major success for the Association. Moreover, it is the first and only 100% organic PGI in Europe. Following this achievement, Josep Maria Quintana, the then president, decided to step down. The members subsequently chose me to succeed him.

I am also an olive oil producer on the island, although still quite new to it. Almost five years ago, my wife and I decided to start this project in Menorca. For that reason, I trained in Olive Growing at the Polytechnic University of Madrid. On a personal level, we both come from regions and families with agricultural traditions. My parents are from Navarre, where vegetable farming, wine and olive trees play a central role. My wife has Italian roots, specifically from southern Italy. With this background, we decided to begin our project at the Torralba Petit estate. We have not yet harvested fruit, but if all goes well, next year we will produce our first crop under the name Molí de Torralba.

What does it mean that the PGI – Aceite de Menorca is 100% organic?

It means that in order to bottle olive oil under the name “Aceite de Menorca,” the producer must have an organic estate and plantation. Organic cultivation is mandatory — it is one of the requirements that was deliberately included. Therefore, Menorcan producers who do not work organically — and there are some — cannot use this designation. They must continue using “Aceite de España,” as we did previously, competing at national level with other Spanish oils.

What distinguishes Menorca olive oil from others?

There are three specific characteristics that differentiate it and allow it to be identified as “Aceite de Menorca”:

• First, it must be organic (although this is more of a prerequisite).

• It is made from early-harvest olives, picked while still green.

This characteristic influences the oil’s organoleptic qualities: it is fruitier and has more intense flavour characteristics, with a higher concentration of polyphenols and antioxidants.

When olives are harvested early, the quantity of oil produced is lower, but the quality is higher. This is one of the defining features of Menorca olive oil. While it may not compete with the large-scale productions of mainland Spain or other regions in terms of volume, it can certainly reach very high levels of quality.

• Menorca has six different olive mills currently in operation.

Unlike regions with large cooperative mills serving vast plantations, Menorca has several smaller mills — about half a dozen — which allow for better control of the production process in a closer, more careful and more artisanal manner.

The quality criteria for Menorca olive oil therefore include: proper care of the olives throughout the year — ensuring they are free of pests and diseases, especially controlling the olive fruit fly; early harvesting; and, according to the PGI regulations, a maximum of 24 hours between harvesting and milling. Additionally, production must be organic if the PGI designation is to be used.

How would you describe the current state of the sector?

It is growing. There are increasingly more olive groves and oil producers, more estates and plantations dedicated to this local product. Many of these groves are still young and have not yet reached their peak production. For that reason, the sector in Menorca still has several years of growth ahead, even considering only the plantations already in existence.

An irrigated olive grove begins producing after four years, but production can continue increasing until eight or ten years of age. After that, it generally stabilises. Currently, many olive groves in Menorca are under ten years old. Olive cultivation was revived on the island around 15–20 years ago, so while some estates already have mature trees, the majority are still relatively young.

Now that the Association’s main objective — obtaining the PGI — has been achieved, what is the next step?

The idea is to continue the work already carried out and go further. Now that we have obtained the PGI, our next focus is to position olive oil as one of the island’s emblematic products, alongside cheese, ensaimadas and abarcas. It should become a distinctive local product that people want to taste, discover, gift and take home — something that makes them ask what characterises the island.

At the same time, we must ensure the oil’s quality and regulate PGI standards through a Regulatory Council.

We are not aiming for large-scale production or major exports — we know that is unrealistic and not part of our future. Instead, we want to raise awareness among both locals and visitors. The olive oil sector is evolving globally, with increasing emphasis on quality. Specialised olive oil shops are already opening in cities such as Madrid and Barcelona, and that is the type of market where Menorca olive oil could stand out. We cannot compete in quantity, but we can compete in quality — and that must be our goal.

Furthermore, as a sector, we have a very positive impact on the landscape and the environment. Olive groves contribute to Menorca’s scenery and are local and native to the island. Since most producers work organically, we also care for the land — without synthetic or chemical fertilisers. The sector also generates employment: estates must be managed, olive trees planted and cared for, pests treated when necessary. The more we grow, the greater the positive impact we will have — for Menorca and for its people.