There are words that become worn out easily. "Sustainability" is one of them: it appears on labels, in campaigns, and in speeches, often without explaining what changes, in practice, in the field and in production.
This article brings together some of the practices that are part of the daily routine on a farm, with a simple goal: to show how an agricultural project can strive for quality and continuity without relying on vague promises.
Organic farming
Quinta Mourisca operates using organic production methods, with organic certification for olive oil processing and organic certification for its agricultural crops.
In practice, organic farming involves choices that favor the balance of the ecosystem and the health of the soil, avoiding quick fixes that could compromise the long term. In a region like Trás-os-Montes, where the climate and terrain demand constant attention, this way of working requires observation, consistency, and respect for natural cycles.
If you're curious, you can read more about our organic farming practices in our blog article .
Living soil
One of the pillars of the project is the way fertility is approached. Instead of relying on external inputs, Quinta Mourisca uses... just dung from Churra Badana sheep.
It's a choice with real impact:
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It values the farm's internal resources;
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reduces the need for "imported" fertilizer;
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It contributes to the organic matter of the soil, which is essential for its structure and vitality.
The soil is often the invisible part of quality. But it is in the soil that the resilience of the olive grove, its ability to retain water, and the stability of the ecosystem over the years are determined.
The farm prioritizes native breeds, such as the Churra Badana, the Bísaro Pig, and the Transmontano Cattle Dog, because they are part of the local rural heritage and are naturally adapted to the territory.
Land cover and biodiversity
On slopes and sloping terrain, erosion is a silent risk: water carries away the most fertile elements of the soil. Therefore, the farm prioritizes the management of spontaneous vegetation and soil cover, avoiding the "bare soil" approach.
In addition to helping protect the land, this covering contributes to:
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greater moisture retention;
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better soil structure;
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More biodiversity (insects, microorganisms and natural balance).
It's a seemingly simple practice, but it has a direct impact on the health of the olive grove and the continuity of the ecosystem.
Dryland olive grove
Another key practice is clear: the olive trees are not watered.
Working with a rainfed olive grove means accepting the rhythm of the climate and the agricultural year, without "forcing" the tree with supplemental water. In Mediterranean regions, where water is an increasingly sensitive resource, this option has real weight and requires careful management of the olive grove, the soil, and production expectations.
With climate change, this is a decision that could be adapted with drip irrigation, depending on the needs of our olive trees.
Reuse and circularity
For us, combating food waste is essential, and a clear example is vinegar: fruit vinegars are made from reusing leftover jam. In other words, part of what could be considered "leftovers" is transformed into raw material for a new product with its own identity.
This type of recycling has two important advantages:
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It reduces actual food waste within the process;
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It creates a more efficient production logic, where each step feeds into the next.
Animal feed
On the farm, food and fruits that are no longer good are used for animal feed. This practice reduces waste and closes an internal cycle: resources that have lost commercial value continue to have functional value, supporting farm life and preventing unnecessary disposal.
Packaging and shipping
Not everything is resolved in the field. The way a product is packaged and shipped also has an impact, and it's an area where small decisions add up to results.
For online orders, Quinta Mourisca almost always uses reused boxes, except when special packaging is needed to ensure protection and quality during transport. This choice reduces the consumption of new materials and gives a second life to packaging that would otherwise be discarded.
We rely on boxes donated by our neighbors to pack most of our orders.
Local production and close partnerships
Sustainability is also part of the value chain. Whenever possible, Quinta Mourisca works with Close partnerships and producers who share a vision of quality and respect for the product.
This proximity is not just geographical; it's also a form of transparency: knowing where each ingredient comes from, how it was produced, and under what conditions allows for more responsible decision-making and maintaining a consistent standard.
Sustainability begins in the field, but continues in the choices of those who buy and those who cook. To better understand the products and how they are made, it is worth exploring the olive oil and vinegars from Quinta Mourisca, always with clear origin, small batches and respect for the territory that makes them possible.
