A crop with
centuries of history

The unique character of the Mallorcan Olive is the result of centuries of experience of farmers and producers who, in addition to offering a product of differentiated quality, have been acting as custodians of a part of our valuable natural heritage, which is the traditional olive grove.

Cultivation is carried out mainly on terraces, small flat land plots, reclaimed from the mountain using retaining walls built using the dry-stone technique, where the only water supply is rain.

Harvesting continues to be done manually, which allows for the selection of optimal quality olives and a low impact on the olive trees, many of which are centuries old.

Varieties
of Mallorcan Olive

For the Mallorcan variety of olive tree, the only stem used is the wild olive tree (Olea europea var. Sylvestris), a variety native to the Mediterranean area and that was present in Mallorca prior to the cultivation of the olive tree. 

The bitter notes and creaminess on the palate, with flesh only slightly adhering to the stone, as well as its fusiform shape, are some of its distinguishing features.

Tradition
and quality

As a result of the experience of the producers, the process of producing Mallorcan olives has been passed down from generation to generation maintaining artisanal and natural techniques that make Oliva de Mallorca DOP a product of differentiated quality.

For the preparation of the three traditional products (green, green cracked and natural black or pansida), the olives undergo natural fermentation in brine which, in the case of the green cracked olive, adds fennel and chili.

Whole olives

Cracked olives

Black olive