What types of olive varieties are primarily cultivated by small farmers in Mallorca?

Small farmers in Mallorca primarily cultivate a few distinctive olive varieties that have been traditionally grown on the island for centuries. Among these, the Mallorquina variety is the most prominent. Mallorquina olives are known for their small to medium size, with a rich, fruity flavor profile that makes them especially prized for producing high-quality olive oil. This variety is well-suited to the island’s Mediterranean climate, thriving in the dry, sunny conditions and rocky soils characteristic of Mallorca’s rugged terrain. The Mallorquina olive tends to have a balanced oil content and lends itself well to both oil extraction and table consumption, making it a versatile choice for local farmers.

Alongside Mallorquina, another variety cultivated by smallholders is the Arbequina olive, which originally comes from the Catalonia region but has found a favorable environment on Mallorca. Arbequina olives are smaller and have a delicate, buttery flavor with a slightly nutty undertone. This variety is appreciated for its relatively early harvest time and good oil yield. The adaptability of Arbequina to different soil types and its resistance to drought make it attractive to small farmers, who often manage their groves with limited resources.

Together, these two varieties reflect the traditional and sustainable farming practices that are common among Mallorca’s small-scale farmers. Rather than focusing on mass production, these growers emphasize quality and the preservation of local heritage through their olive cultivation. The result is a distinctive range of olive oils and table olives that capture the essence of Mallorca’s landscape and culture, offering visitors and locals alike a taste of the island’s agricultural legacy.