How to use Mallorcan olive oil in everyday cooking
Having a good Mallorcan extra virgin olive oil at home is one thing. Knowing how to get the most out of it in everyday cooking is another. This guide explains the best ways to use Mallorcan EVOO, from breakfast to dessert, so every drop counts.
If you are ready to buy, start here
- Arbequina 500 ml – mild and very versatile
- Oli Verjo 500 ml – more intense and greener
- Antoni Mateu Coupage – a treat or a gift
Secure shipping and a selection of products from Mallorcan producers.
The basic principle: two different roles
Extra virgin olive oil has two main roles in the kitchen: finishing and dressing (where it shines with all its aromatic complexity) and cooking (where it has to withstand heat without breaking down). Quality EVOO stands out especially in the first role, but it is also excellent for cooking if used correctly.
Cold: where Mallorcan EVOO shines most
Breakfast with pa amb oli
The most classic and most Mallorcan use: toast rubbed with tomato, olive oil and sea salt. Raw EVOO lets you appreciate its full aroma. Use the Oli Caimari 250 ml for a mild flavour, or the Arbequina 500 ml for a fruitier touch.
Salads and carpaccios
Dress the salad at the last moment, right before serving, so the oil does not wilt the leaves. In vegetable or octopus carpaccio the oil is the absolute star: use the best you have. The early-harvest Oli Verjo 500 ml gives a spectacular finish thanks to its intense green freshness.
Pasta and legumes
A generous stream of EVOO over freshly drained spaghetti, or over still-warm lentils, turns a simple dish into something memorable. The oil emulsifies with the starch and creates a silky texture.
Finishing meat and fish
A good grilled steak or steamed salmon gains a lot from a few drops of quality EVOO at plating. The residual heat releases the aromas and adds a nuance diners notice immediately, even if they cannot say exactly what causes it.
Hot: cooking with EVOO
Contrary to popular belief, extra virgin olive oil withstands normal cooking temperatures (150–180 °C) very well. It only breaks down if taken to extreme smoke-point temperatures, which in normal home use you will not reach unless you leave the pan unattended.
- Sautéing vegetables: over medium-high heat with a good EVOO, vegetables caramelise and taste great without sauces.
- Sofritos and stew bases: the oil flavours the whole dish and adds depth to the finished result.
- Homemade bread and focaccia: work EVOO into the dough and brush it on before baking. The result is far better than with sunflower oil.
Flavoured condiments: a flavour shortcut
For anyone who wants complex flavours without fuss, the Oli Caimari aromatic condiments already include Mallorcan herbs in the oil. Use them straight on any dish, with no extra preparation.
Storing EVOO correctly
To keep the oil at its best: store it in a dark, cool place, with the lid on, away from the heat of the stove. Once opened, use it within a few months, or as the producer's label recommends. Oil in a dark bottle or tin keeps its quality better than in a clear bottle.
Bring Mallorca to your table
Products from Mallorca that go with this article, shipped across Spain and Europe.
