Mallorcan olive paste: 5 ways to use it in your kitchen

Mallorcan olive paste is much more than a spread. In this short cooking guide we show you five uses that many home cooks do not know, and that bring maximum results with minimal effort.

Which Mallorcan paste suits you?

• MUNAR traditional 200 g – classic and hearty
• La Luna 195 g – creamy and versatile
• Antoni Mateu olive paste – Mediterranean and aromatic

Ideal for an aperitif, a snack board or as a gift from Mallorca.

1. Pa amb oli — the Mallorcan classic

The best-known use: a thick layer of Antoni Mateu black olive paste on toasted bread with tomato and olive oil. Simple, honest, unmistakable. The starting point for everything that follows.

2. Lightning-fast pasta sauce

Cook pasta al dente. Heat two tablespoons of olive oil with a garlic clove. Take off the heat and stir in two tablespoons of olive paste. Add the pasta, mix well and season with Parmesan and black pepper. Ready in 12 minutes. The MUNAR Traditional Pâté 200 g works very well for this.

3. Mediterranean dip for appetisers

Mix two tablespoons of olive paste with two tablespoons of Greek yoghurt and a squeeze of lemon juice. Stir well, season with pepper and drizzle with olive oil. Serve as a dip with pita bread, carrots and cucumber. Ready in three minutes and impressively good.

4. Olive butter for steaks

Mix soft butter with a tablespoon of olive paste, a little lemon zest and black pepper. Shape into a roll and chill. Melt a slice of this olive butter on a steak fresh off the grill — it gives the meat a Mediterranean depth you will not forget.

5. Fish fillet with an olive paste crust

Brush cod or salmon fillets with a thin layer of La Luna Traditional Pâté 195 g. Sprinkle with breadcrumbs and herb salt. Bake at 200 °C for 12 minutes. The fish stays juicy and the crust is aromatic and crunchy.

Which olive paste for which purpose?

• Intense, mineral character: Antoni Mateu black olive paste
• Mild, herbal profile: Antoni Mateu green olive paste
• Creamy and classic for pasta and dips: MUNAR Traditional
• Soft and delicately seasoned: La Luna Traditional

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