Mallorcan olive oil condiments: a complete guide to using them
Flavoured olive oil condiments are one of the most elegant shortcuts in Mediterranean cooking. The Oli Caimari range offers three versions, each with its own flavour profile and ideal use. This guide helps you choose yours and get the most out of it.
What exactly is an olive oil condiment?
An oil condiment is an extra virgin olive oil in which aromatic herbs or spices have been macerated for long enough for their compounds to pass into the oil. The result is an oil with the quality of the base EVOO plus the aromatic complexity of the ingredients. It is not an adulterated oil: it is an enriched one.
Oli Caimari Traditional Condiment 250 ml
The Oli Caimari Traditional Condiment uses the classic aromatic herbs of Mallorcan cooking. Its profile is herbal, rounded and familiar. Perfect for:
- Dipping pita bread or homemade focaccia
- Grilled or pan-seared meat
- Homemade pizza, before and after baking
- Dressing classic salads
Oli Caimari Aromatic Condiment 250 ml
The Aromatic Condiment has a more complex, floral profile that makes for a more sophisticated experience. It works best in:
- Baked white fish (sea bass, sea bream, cod)
- Light pasta with vegetables
- Vinaigrettes for fruit and cheese salads
- As a gourmet gift
Oli Caimari Coent (spicy) Condiment 250 ml
The Coent Condiment includes hot chilli. Its heat builds gradually and lingers without being aggressive, so it is easy to use even if you are not a fan of extreme spice. Ideal for:
- Grilled seafood and prawns
- Pasta aglio e olio with an island touch
- Fried or scrambled eggs
- Pizzas and sandwiches that call for more character
Storage
Keep the condiments in a cool, dark place. Once opened, shake the bottle gently before use so the herbs and oil are well mixed. Follow the producer's label for how long to keep it after opening.
Bring Mallorca to your table
Products from Mallorca that go with this article, shipped across Spain and Europe.
