Local Produce of Mallorca
Almonds from Mallorca
If you are driving around the beautiful countryside of Mallorca and see row upon row of shapely trees too large to be olive trees, the chances are you are looking at fields of almond trees. This crop was first grown in the 19th century after majorca's wine industry took a bashing from the phylloxera plague (phylloxera is a root louse that attacks the roots of the grape vine, killing the plant). As the grape wines were pretty much wiped out, Mallorcan farmers decided to plant almond trees in their place. ...read more
Mallorcan Oranges & Lemons
Mallorca is covered with citrus fruit groves, but it is Soller that is best known for it's oranges and lemons. The main types of orange are Navel oranges (easy to peel and very good for eating due to it's fine pulp and sweetness) and Canoneta oranges (excellent for making juice). Harvesting starts in January. Bitter oranges (a cross between grapefruit and tangerines) are available until the end of February and are ideal for making into bitter orange marmalade. Lemons and grapefruits are also grown on Majorca. ...read more
Mallorcan Olive Oil
Olive oil in Mallorca is made using olive trees grown centuries ago, with records of oil being produced as early as the 13th century. It's heyday was in the 19th century when olive oil accounted for 80% of Majorca's exports , after which it endured a slump as locals switched to tourism to make their money. ...read more
Mallorcan Sea Salt
Around 15,000 tonnes of salt is harvested each year in the south east of Mallorca, in Salines de Colonia Saint Jordi. Man-made salt lakes are formed by pumping sea water from Es Trenc (purified en-route) where salt crusts in hot and windy conditions. Some of these crusts are used to make gourmet salt, a growing business as demand for high quality, natural ingredients increases. ...read more
Sobrassada - Mallorcan Sausage
Sobrassada is the cured sausage that is native to Mallorca. Similar in colour to Spanish chorizo (due to the presence of paprika), it is made from pork mince, bacon, salt and spices. The specific amounts of each ingredient are regulated to allow the sausage to be labelled ‘Sobradasa de Mallorca'. ...read more
Fish in Mallorca
Mallorca's fish stocks have long been in decline and most of the fish on sale in Mallorca is imported from mainland Spain and beyond. By law, restaurant menus should state whether fish is fresh or frozen - prices for frozen fish are invariably cheaper, but the fresh fish is always excellent. Specialities include lobster casserole, sea bass in rock salt, and greixonera de peix, a hearty fish stew cooked in an earthenware bowl. Soller prawns are famous for their sweet and juicy flesh. Not cheap but very delicious. ...read more
Mallorcan Olives
Olives were introduced to Mallorca by the Romans and have been used ever since - the oil for cooking and soap, the branches for firewood, the wood for carving into bowls and spoons. Almost every meal begins with bread and olives, for which you may pay a small charge. Bread and olives are also at the heart of pa amb oli, the favourite Mallorcan snack - bread rubbed with tomato, drizzled with olive oil and topped with ham or cheese. ...read more
Traditional Mallorcan Dishes
A side effect of the matanca (traditional slaughter of pigs in winter) was frit mallorqui, a fry-up of the most perishable offal with potatoes, onions and tomatoes. Nowadays you find it on menus alongside tumbet, a Mallorcan-style ratatouille of aubergines, potatoes and peppers in olive oil, and sopes mallorquines, a thick broth of thinly-sliced brown bread and vegetables. Other classic dishes include llom amb col (pork wrapped in cabbage with pine nuts and raisins) and lechona asada (roast suckling pig). ...read more
Traditional Spanish & Mallorcan Drinks
Local liqueurs include herbas secos (dry) and herbas dulces (sweets), both are based on aniseed and packed full of herbs. Another popular liqueur uses oranges grown on the island - almond liqueurs are also available using nuts grown throughout Majorca. A distinctly Mallorcan aperitif is a drink called Palo - made by mixing sweet caramel with bitter chinchona bark. ...read more
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