Extra virgin olive oil obtained from the fruit of olive trees (Olea europea, L.), of the Mallorquina, Arbequina, Picual and Empeltre varieties, by mechanical or other physical means that do not alter the oil, maintaining the flavor, aroma and characteristics of the fruit from which it originates.
Fruity type: The predominant sensory attributes are almonds, sweetness and fruity olive. Bitterness
and piquancy levels are moderate, and the color is a greenish yellow.
Sweet type: Sweetness is by far the dominant sensory feature, with bitterness and piquancy minimally present. Golden yellow in color.
- Acidity Maximum 0.8º
- Peroxide value Maximum 18 meq O2/kg (20 meq O2/kg for the oils that remain in storage until October).
- Ultraviolet absorbance K270 Maximum 0.20
- Moisture Maximum 0.1%
- Impurities Maximum 0.1%
Production / Processing method
For the most part, Majorca’s olive plantations are on high ground, located on very accidented terrain and contained in typically majorcan terraces, which retain soil and make crop-growing possible on steep slopes. They also capitalize on rainfall and limit erosion. In Majorca, olive-growing is commonly combined with raising Majorquina sheep, which fulfill the dual function of keeping the weeds down and contributing a nutritional element to the trees in the form of organic manure.
The olives are picked when they reach the desired stage of ripeness, either by hand, by the traditional method of shaking the branches with long poles, or using mechanical vibrating equipment. The are then transported to the mill, observing established guidelines to prevent damage to the fruit, and are stored in allocated areas where the temperature is kept below25º C (77º F). Oil must be extracted within 48 hours of harvesting the olives.
Once extracted, the oil is stored in tanks, classified by quality. The tanks are made of an inert material that is impermeable, and easy to clean (stainless steel, polyester-glass fiber, vitrified cladding, etc.). The warehouses are built and located so as to ensure that the oil can be stored in suitable temperature conditions, which must not exceed 25ºC (77ºF).
Packaging is always carried out away from sunlight to avoid the risk of oxidation of the oils' fatty acids.
Geography / Relief and climate
Agricultural soils in Majorca are basically chalky, light reddish brown in color and medium to strong in consistency with a high proportion of unbroken-down material, very little organic matter, a pH tending to alkaline, and high calcium carbonate content. They are structured in horizontal layers between which lie considerable accumulations of fine, rich clays that are readily penetrable by the olive trees’ root systems, and contribute to producing olives with characteristic, unusual aromas.
Majorca's olive plantations are located at varying altitudes, virtually from sea level to altitudes of 800 m (2,624 ft) up in the mountains. Significant orographical features include the Serra Tramuntana mountain chain in the north of the island, which serves as an enormous natural barrier against the Tramuntana winds that spell danger to agriculture in general. This sierra range manifests itself as steep cliffs by the sea and gentler slopes in the south. Terraces built into these hillsides face south, capitalizing not only on their slope and exposure to the sun but also on the protection they provide from the cold north winds, making olive-growing perfectly feasible.
Majorca's climate is eminently Mediterranean, with mild temperatures, gentle winters and hot, dry summers. The average annual temperature is 17ºC (62.6º F). Rainfall is concentrated in the autumn (40% of the yearly total) and is minimal during the summer, with annual rainfall averaging at 570 mm (22.44 in). Ambient humidity is significantly high in the island, and this contributes to the quality of its oil by helping to keep the composition of the olives grown there consistent.
Consejo Regulador de la DOP Aceite de Mallorca
C/ Reina Constanza, 4 - Planta Baja - Despacho 19
07006 Palma de Mallorca
Tel: (+34) 871 030 769
- Spanish Ministry of Agriculture
In Majorca, olive-growing is commonly combined with raising Majorquina sheep.
Palma de Mallorca (Balearic Islands)