Which olive varieties are traditionally used to produce olive oil on this island?

The Serra de Tramuntana hillsides are dotted with ancient groves where local olive varieties thrive, offering distinctive character to the oils pressed here. Among the most valued is the Empeltre olive, known for its smooth, mellow flavor with subtle fruity and nutty notes. This variety adapts well to the island's Mediterranean climate and contributes to a mild oil prized for drizzling over tumbet or pa amb oli.

Another important cultivar is the Picual, appreciated for its robust, slightly peppery oil rich in antioxidants. It adds depth and complexity, making it a kitchen staple in Palma and beyond. Some producers also cultivate Arbequina olives, smaller but yielding a delicately fruity and floral oil often enjoyed by those who prefer more subtle tastes.

Farming tradition here goes beyond just harvesting ripe fruit; it’s about respecting centuries-old methods passed down in villages like Valldemossa and Deia. Artisanal mills often blend these local varieties carefully, balancing strength and softness to complement the island's cuisine and wines from Binissalem. Sampling oils fresh from Mallorca’s press provides a direct connection to the land and its culinary heritage.