Formentera has begun a new chapter in its local olive-oil production, with the island’s new olive mill serving producers during its first full campaign.

The mill, operated by the Cooperativa del Camp de Formentera, began processing olives on September 30. By October 7, around 18,000 kilograms of olives had already been milled, with the cooperative expecting to process approximately 40,000 kilograms by the end of the campaign on October 15.

A total of 40 producers are taking part in the first campaign, including seven professional producers who intend to commercialise their oil. The remaining producers are smaller-scale growers whose production is primarily intended for their own consumption.

A New Facility for Formentera’s Olive Growers

The new mill represents the first time producers on Formentera have had access to a facility of this type on the island.

Previously, growers had to transport their harvested olives to Ibiza for milling. The new facility eliminates that additional journey, reducing transport time and costs while allowing the olives to reach the mill in better condition before processing.

During a visit to the facility on October 7, Balearic Minister for Agriculture, Fisheries and the Natural Environment Joan Simonet highlighted the importance of being able to transform agricultural products on the same island where they are produced.

For Formentera, this also reduces one of the logistical challenges associated with its island geography and gives local producers greater opportunities to develop their products.

40 Producers Join the First Campaign

The first campaign has attracted a mix of professional and small-scale producers.

Of the 40 producers currently using the mill, seven are professionals who plan to sell their olive oil. The others are smaller producers who mainly intend to use the resulting oil themselves.

The participation reflects the different forms of olive cultivation that continue to exist on Formentera, from agricultural operations producing for the market to families maintaining smaller olive groves for their own consumption.

Around 40,000 Kilos Expected This Year

The cooperative expects to process around 40,000 kilograms of olives during the first campaign.

By October 7, approximately 18,000 kilograms had already been processed, with the campaign scheduled to continue until October 15.

That projected total is around half of the approximately 80,000 kilograms of olives collected on Formentera last year.

The lower forecast for 2026 is attributed to the natural alternate-bearing cycle of olive trees, meaning production can vary significantly from one year to the next.

Too Early to Assess the Final Oil

The cooperative has stressed that it is still too early to draw conclusions about the final yield or characteristics of the oil produced during this first campaign.

The new facilities remain in a period of adjustments and testing, meaning the first weeks are being used to gain experience with the equipment and the production process.

Cooperativa del Camp de Formentera president Marcos Ribas described the first campaign as one being approached with some uncertainty, but also with considerable enthusiasm.

The authorities have likewise emphasised the importance of completing the campaign and gathering experience before assessing the performance of the facility or the characteristics of the resulting oil.

Olive Oil Has Long Been Part of Formentera

Although the new facility is an important development, olive-oil production itself is not new to Formentera.

The island has traditionally had small family mills used mainly to produce oil for household consumption or for a close local circle. The new cooperative mill provides a collective service for producers and allows the entire process to take place on Formentera.

This gives the island’s olive growers a new level of local processing capacity while preserving a long-standing agricultural tradition.

A New Chapter for Local Agriculture

The first campaign at the Cooperativa del Camp de Formentera’s new olive mill is still underway, but its initial participation already demonstrates interest among the island’s growers.

With 40 producers using the facility, including seven professionals planning to commercialise their oil, the project combines traditional small-scale cultivation with a new local processing infrastructure.

The final results of the 2026 campaign will provide the first opportunity to assess the mill’s performance, production yields and characteristics of the oil produced on the island.

For now, the priority is completing the campaign and building experience with a facility that allows Formentera’s olives to be transformed locally rather than transported to Ibiza.