How is traditional olive oil made in Mallorca?

In Mallorca, the traditional process of making olive oil is a time-honored craft that reflects the island’s rich agricultural heritage. The journey begins with the careful cultivation of olive trees, often centuries old, which thrive in the Mediterranean climate. The harvest typically takes place between late October and early December, when the olives reach their peak ripeness and are bursting with flavor. Local farmers handpick the olives to ensure that only the best fruit is selected, preserving the integrity of the oil.

Once harvested, the olives are taken to a mill where they undergo a meticulous process. First, they are washed and then crushed into a paste using traditional stone mills or modern machinery. This paste is then spread onto mats and subjected to a gentle pressing to extract the oil. The process continues as the oil is separated from the pomace, typically using a centrifuge that helps clarify the liquid. Throughout this method, Mallorcan producers emphasize minimal processing to retain the natural flavors and health benefits of the olive oil.

After pressing, the oil is usually stored in dark glass or stainless steel containers to protect it from light and oxidation. The final product is a rich, aromatic oil that reflects the unique terroir of Mallorca, often featuring notes of green grass, almonds, and artichokes. Many local producers invite visitors to their farms for tastings, providing an opportunity to sample their oils and learn more about the traditional practices that have been passed down through generations. This experience not only deepens your appreciation for the craft but also connects you to the vibrant culture of Mallorca.