How is olive oil produced in Mallorca?

In Mallorca, the production of olive oil is deeply rooted in the island's agricultural traditions, dating back thousands of years. The process begins with the careful cultivation of olive trees, particularly the native varieties such as Arbequina, Mallorquina, and Picual. These trees thrive in Mallorca’s Mediterranean climate and are often grown in terraced groves on the island's rocky slopes.

Once the olives are harvested, typically between October and December, they are quickly processed to maintain their quality. The olives are first washed and then crushed into a paste using traditional stone mills or modern mechanical crushers. This paste is then malaxed, or mixed, to facilitate the release of oil from the olive cells. Subsequently, the mixture undergoes either a traditional pressing method or a more contemporary centrifugation process to extract the oil.

The extracted oil is then filtered to remove any remaining solids and is stored in stainless steel tanks to preserve its flavor and freshness. Mallorca's olive oils are known for their high quality, often featuring a fruity, aromatic profile attributed to the island's unique terroir. Many local producers emphasize traditional and sustainable practices, contributing to the island's rich culinary heritage and boosting agrotourism.