Mallorcan Oil is an extra virgin olive oil made with the fruit of the olive tree (Olea Europea) using the Mallorquina or Empeltre, Arbequina and Picual varieties, based on physical processes which ensure that the oil conserves the aroma, taste and properties of the fruit from which it is made.
The soil characteristics, rugged landscape, irregular rainfall and great age of Mallorca’s olive trees lead to a limited yield of olives that are suitable for good quality oil. At the same time, Mallorca’s climate influences when it is best to harvest the olives, with an earlier harvest compared to other olive-growing regions.
Thanks to all these factors and to the species of olive trees that can be found in Mallorca, the oils produced have different organoleptic properties.
There is a sweet type that is made with olives that are beginning to ripen, whose main feature is its sweetness or mildness with almost no bitter or spicy flavour.
Alternatively, there is a fruity kind that is made from green olives, whose sensorial properties are strongly characterized by a bitter, spicy quality.
Mallorca has a long history of olive growing, together with the production and consumption of olive oil.