Mallorcan cuisine is a true tribute to simplicity, local produce, and olive oil

The star ingredient that brings life and flavour to its most iconic dishes.

In Mallorca, olive oil is not merely a foodstuff, but a cultural legacy that has accompanied families for generations, infusing kitchens with intense aromas and unmistakable Mediterranean nuances.

Today, we invite you to discover three traditional Mallorcan recipes where extra virgin olive oil takes centre stage, enhancing the natural flavours while honouring the essence of the island.

1. Trempó: the quintessential summer salad

Trempó is arguably one of the simplest and freshest recipes in Balearic gastronomy. A dish that speaks of Mallorcan vegetable gardens and long summer afternoons.

Ingredients:

• 3 ripe, fleshy, low-acidity tomatoes
• 2 Mallorcan white peppers
• 1 spring onion
• Salt to taste
• A generous drizzle of Oli Solivellas extra virgin olive oil

Preparation:
Wash and finely dice the tomatoes, peppers, and onion. Combine everything in a bowl and add salt to taste. The masterstroke is the extra virgin olive oil, transforming this salad into a celebration of freshness and flavour. Ideal as a side for a savoury coca or grilled fish.
Key to success: lots of tomato, some pepper, and just a little onion.

2. Coca de trempó: the essence of Mallorca in one bite

Coca de trempó is the baked version of trempó – a crisp pastry base topped with the vegetable mixture and a good drizzle of olive oil.

Ingredients for the dough:

• 300 g wheat flour
• 100 ml Oli Solivellas extra virgin olive oil
• 100 ml lukewarm water
• A pinch of salt

Ingredients for the topping:

• 3 ramallet tomatoes
• 2 green peppers
• 1 spring onion
• Salt to taste
• Extra virgin olive oil

Preparation:
Mix the flour, salt, water, and oil until a smooth, elastic dough is formed. Roll it out onto a baking tray. Cover the dough with the trempó mix, add salt, and drizzle generously with olive oil. Bake at 180 ºC for 30–35 minutes, or until the base is golden. A timeless classic at any Mallorcan celebration.

3. Frit de Matances: a celebration of tradition and flavour

Frit de Matances is a hearty and flavoursome dish made with pork, vegetables, and quality olive oil. Traditionally prepared on the day of the pig slaughter – an ancestral ritual in Mallorcan villages.

Ingredients:

• 400 g lean pork
• 300 g pork liver (optional)
• 2 medium potatoes
• 1 red pepper
• 1 green pepper
• 1 onion
• 3 garlic cloves
• 1 bay leaf
• Salt, pepper, and sprigs of fennel
• Oli Solivellas extra virgin olive oil

Preparation:
Dice the potatoes and fry them in abundant oil until golden. Set aside. In the same pan, sauté the pork and liver (if using) with the garlic, onion, and sliced peppers. Add the bay leaf, salt, pepper, and fennel. Once the meat is cooked through, stir in the potatoes and mix well. Finish the dish with a final drizzle of raw olive oil before serving.