Description
The Aceite de Mallorca PDO is an extra virgin olive oil made from the Olea Europea L. varieties of olive: Mallorquina or Empeltre, Arbequina and Picual.
Production Area
The production area of Aceite de Mallorca PDO is located in the island of Majorca, in the Balearics.
Production Method
The olive orchards are mostly in the mountains and are often terraced, a solution for areas which are hard to access, where the use of the rain water is maximised and, most notably, the erosion of the soil is avoided. The olives are harvested by beating, shaking or by hand, they are then carefully transported and stored for a maximum of 48 hours at a temperature of less than 24°C. After being cleaned and washed, the olives are pressed in the traditional way and the oil obtained is stored.
Appearance and Flavour
Aceite de Mallorca PDO is made in two versions with different organoleptic qualities: a fruity oil, rich in aroma, almond scented, moderately spicy and bitter. The other version is sweeter oil, less bitter and spicy and with no fruity aroma. Depending on when the olives were harvested, the colour may vary from a golden yellow to a greenish yellow.
History
Historic documents record the production of Aceite de Mallorca PDO from the 13th century, during the reign of the Aragonese. Traditionally the olive oil made in Majorca was appreciated not only by the local inhabitants of the island but also by the people of the south of France with whom the islanders had a history of commerce. According to historic sources, Phoenicians and Greeks first introduced the olive to the Iberian peninsular, from where it was to reach Majorca. The cultivation and production of olive oil increased significantly in the 16th century becoming, over the centuries, the principal source of income for the island.
Gastronomy
Extra virgin olive oil is easily degradable and must be stored correctly to maintain its organoleptic qualities. It should therefore be kept in a cool, dark place at a temperature of maximum 25°C, away from sources of heat and away from other foods which produce odours. Aceite de Mallorca PDO can be used as a condiment or in the preparation of a variety of dishes. It is an excellent condiment for both salads and cooked vegetables and as a key ingredient for many meat and fish dishes. The more intense organoleptic qualities of this oil make it more suitable for fuller flavoured dishes such as pulse based soups and grilled meats. The milder oil goes well with baby leaf salads or fried, since it does not mask the flavour of the food.
Marketing
The product is sold as Aceite de Mallorca PDO, in two versions, Fruity and Mild. It is sold in bottles or tins.
Distinctive Features
The production of Aceite de Mallorca PDO has always been the most important agricultural activity on the island. This has preserved the natural environment and helped prevent desertification.
