Olive Oil

Mallorcan olive oil is among the best in the world — and that's no exaggeration, but confirmed by numerous international awards. The protected designation of origin DOP Oli de Mallorca guarantees quality and origin.

The Olive Groves of the Tramuntana

The Serra de Tramuntana is the heartland of Mallorcan olive cultivation. Here stand trees that are over 1,000 years old — gnarled, majestic giants whose trunks reach circumferences of several meters. The most impressive specimens stand around Soller, Fornalutx, Valldemossa, and Deia. The olive groves are laid out on the famous dry stone wall terraces (Marges) that transform the steep slopes of the Tramuntana into agriculturally usable land.

The most important olive variety is the Mallorquina (also called Empeltre on the mainland) — it produces a mild, fruity oil with little bitterness and a slightly sweet finish. In addition, there are the Arbequina (small, round, very fruity) and the robust Picual.

Tastings and Shopping

Many oil mills (Tafones) offer tours and tastings — a great experience, especially during the harvest in November and December. Recommended are the Cooperativa de Soller (the largest cooperative, with a shop), Oli de Santanyi, Aubocassa (near Manacor, premium segment), and Son Moragues (near Valldemossa, biodynamic).

Good Mallorcan olive oil costs from about €15–25 per half-liter bottle — significantly more than supermarket oil, but in a completely different taste class. At the weekly markets and in the Colmados (traditional grocery stores), you often find local oils at fair prices.