From the Land to the Table: The Artisanal Process of Mallorcan Olive Oil

Olive oil is one of the most emblematic products of Mediterranean gastronomy, and in Mallorca, many producers follow an artisanal process that respects tradition and upholds the quality of an exceptional product. From the cultivation of olive trees to the bottling of the oil, every step is marked by care, patience, and respect for nature. Below, we explore the artisanal process that transforms Mallorcan olives into an excellent extra virgin olive oil.

At Oli Solivellas, the oil is extracted directly from olives in perfect condition, using only mechanical processes, without any chemical intervention.

1. The Cultivation of Olive Trees

Mallorca has a long-standing tradition of olive cultivation, with native varieties such as Mallorquina, Empeltre, Arbequina, and Picual. The olive trees thrive in a privileged environment, with limestone soils and a Mediterranean climate ideal for their development. Farmers carefully tend to these trees using sustainable techniques that ensure the health of the ecosystem and the quality of the harvest.

2. Manual Harvesting

The artisanal olive oil process begins with the harvesting of the olives, which is carried out manually or with the help of mechanical combs to preserve the integrity of the fruit. Harvesting usually takes place between October and December, depending on the ripeness of the olives. The earlier the harvest, the higher the quality of the oil, resulting in a fresher and more aromatic product.

3. Milling and Pressing

Once harvested, the olives are swiftly transported to the mill to prevent oxidation. There, they are cleaned and milled into a homogeneous paste. In the artisanal process, capacho presses or modern cold-extraction systems are used, ensuring that the temperature does not exceed 27°C. This helps to preserve the oil’s organoleptic and nutritional properties intact.

4. Decantation and Filtration

After extraction, the oil is left to rest in large stainless steel tanks, allowing the solid residues and vegetation water to separate naturally. In some cases, the oil is filtered to remove impurities, but many mills choose to leave it unfiltered, offering a product with a more intense flavour and denser texture.

5. Analysis Before Bottling

Before bottling, the oil must undergo both chemical and sensory analysis. A laboratory accredited by ENAC examines the submitted samples and certifies that the acidity level does not exceed, in our case, 0.2º and that its flavour and aroma are impeccable and free from defects.

6. Bottling and Storage

Finally, the extra virgin olive oil is bottled in opaque containers that protect it from light and heat, ensuring its freshness and quality. Each bottle represents the dedication and passion of the farmers and master millers who have followed a meticulous process, respecting tradition.

A Product with History and Flavour

Mallorcan olive oil is not only an essential ingredient in cooking but also a reflection of the island’s history and culture. Its distinctive flavour makes it a gourmet product appreciated worldwide.

Choosing an artisanal olive oil means selecting quality, tradition, and a deep connection with the land. From the olive groves of Es Guinyent to the table, every drop of this liquid gold carries the effort and dedication of generations who have kept the essence of Mallorcan olive oil alive.