Mallorcan olive oil: how to choose and buy it online

Olive oil is one of the staples of Mallorcan cooking, and the island's terraced groves in the Serra de Tramuntana are a big part of its landscape. This guide explains what to look for when you choose a Mallorcan extra virgin olive oil and how to get the most out of it.

The main varieties grown in Mallorca

• Empeltre: the traditional island variety, usually soft and mild with little bitterness.
• Arbequina: fruity and balanced, versatile in the kitchen.
• Picual: stronger, with more bitterness and pungency.
• Coupage: a blend of several varieties that aims to combine the best of each.

How to read the label

• “Extra virgin”: the highest grade. The oil is obtained only by mechanical means, has no more than 0.8% free acidity and must be free of defects.
• Harvest year: the fresher the oil, the livelier the aroma.
• Producer and origin: a named producer and a clear origin (“Mallorca”) tell you where the olives come from.
• Dark or light-protected packaging: light ages oil faster.

What does Mallorcan olive oil taste like?

It depends on the variety and harvest time. Fresh oil smells of green fruit, grass or almond. A little bitterness and a mild peppery kick in the throat are signs of freshness, not defects.

How to use it

• Raw on bread, salads and vegetables, where the aroma shows best.
• As the base of Mallorca's national dish, pa amb oli.
• To finish a dish just before serving.

How to store it

Keep it in a dark, cool place away from the stove, tightly closed. Buy smaller bottles if you do not use much oil: once opened, it ages faster.

Where to buy Mallorcan olive oil online

We work with small island producers. You can see our selection of olive oils from Mallorca, including the Arbequina Extra Virgin Olive Oil (500 ml), a fruity oil to enjoy raw, and the Antoni Mateu Olive Oil — Coupage (250 ml), a blend of several varieties. We ship across Spain and Europe; shipping cost and delivery time are shown before you pay.

FAQ

What is the difference between extra virgin and virgin olive oil?

Both are obtained mechanically. Extra virgin is the top grade, with stricter limits and a defect-free taste.

Can I cook with extra virgin olive oil?

Yes, for everyday frying at moderate heat. Delicate fruity oils shine best when used raw.

When is the olive harvest in Mallorca?

In autumn and winter. “New harvest” oil is the freshest you can buy.