Extra virgin olive oil has its own Denomination of Origin, “Oli de Mallorca”, which identifies a product produced on the island.
The extra virgin olive oil grown, pressed and bottled in Mallorca, is obtained by methods preserving all the organoleptic properties of the olive trees' fruit.
Mallorca's geography and climate make it an ideal place for production of high quality olive oil, and these two factors, combined with the special olive varieties grown here (Mallorquina, Empeltre, Picual and Arbequina), provide two different types of oil: a sweet olive oil with a mild flavour pressed from ripened olives, and a fruity olive oil with a tart spicey taste from green olives.
An essential ingredient in Mallorcan cuisine, olive oil has a flavour that features prominently in salads and in “pa amb oli” – bread rubbed with ripe tomato, salted, and sprinkled with olive oil, accompanied by charcuterie, cheeses or olives.
