SON MORAGUES – at the heart of the Tramuntana

When taking the country road from Valldemossa to Deia -on the right hand side and visible from the road - lies the finca of Son Moragues with its 50 hectars of ancient olive groves growing on the dry stone terraces that sculpt the jagged mountains of Valldemossa. The finca of Son Moragues has some of the oldest and most beautiful olive groves on the island of Mallorca. Since the establishment of the first Moragues settlers back in the 14th century, the estate that is known today as Son Moragues, has consolidated itself through hard work and determination as one of the Tramuntana’s most important oil producing estates. Son Moragues was the centre of the Archduke’s agricultural activity. After acquiring it in 1883, his restoration of the oil press and investment in the maintenance of the land helped regenerate an ancient art that in other corners of the island was already in sad decay. In 1888, the oil producing tradition of Son Moragues and the Archduke’s relentless efforts were rewarded with the medal given to Son Moragues oil at the 1888 World Fair of Barcelona. 

Today Son Moragues has evolved into an estate that endeavours to embrace contemporary tradition. In 2006 we started the conversion to organic agriculture and since then we have applied the methods and legislation established by the EU. During this time there has been a substantial increase both in the biodiversity of the surroundings and the fertility of the land. We completely avoid conventional methods of industrial agriculture and tend to look at our land from a new inclusive perspective. We strive to understand trees, plants, animals and insects as elements of a living whole.

We annually celebrate this spirit with the pruning and caring of the trees, the harvesting and pressing of the olives and the tasting and enjoyment of our Son Moragues extra virgin organic olive oil.


  • The harvest season in Son Moragues usually starts in mid October. The olives are harvested by hand with olive pickers and cloths.
  • Olives are transported in ventilated boxes of 20Kg in order to avoid crushing due to the weight and any fermentation caused by humidity.
  • In the olive mill, olives are weighted, and removed stems, leaves and twigs left with them. After that, they are cleaned and classified according to ripeness and health. 
  • The olive pressing process starts by grinding the olives into a paste.
  • After that, the olive paste is mixed for approximately 25 minutes, always controlling that paste temperature is under 27ºC. This process allows small oil droplets to combine into bigger ones.
  • The next step consists in separating the oil from the rest of the olive components, done by a two-phase centrifuge which separates the oil from a wet paste.
  • The oil is then left in stainless steel tanks where a final separation happens through gravity. Tanks are maintained with nitrogen in order to avoid the oxidation process.
  • Finally the oil is filtered just before bottling. The bottling process is done according to the orders.


Uta Werner
Av. Lluis Salvador Cilimingras s/n
07170 Valldemossa, Mallorca, Baleares
Tel. +34 638 939 711