OLIVA DE MALLORCA
The protected designation of origin ‘Aceituna de Mallorca’/‘Aceituna Mallorquina’/‘Oliva de Mallorca’/‘Oliva Mallorquina’ covers three variants: green, bruised green and natural black. These are table olives of the indigenous Majorcan variety, partially fermented in brine. Furthermore, the bruised green olive is flavoured with fennel and chilli pepper and the natural black olive is flavoured with Majorcan oil (‘Aceite de Mallorca’).
Oliva de Mallorca
The protected designation of origin ‘Aceituna de Mallorca’/‘Aceituna Mallorquina’/‘Oliva de Mallorca’/‘Oliva Mallorquina’ covers three variants: green, bruised green and natural black. These are table olives of the indigenous Majorcan variety, partially fermented in brine. Furthermore, the bruised green olive is flavoured with fennel and chilli pepper and the natural black olive is flavoured with Majorcan oil (‘Aceite de Mallorca’).
Specificity of the product
The olive variety covered is specific to the island of Majorca. It comes from the indigenous Majorcan olive variety.
The distinctive character of this protected designation of origin is mainly due to the following organoleptic characteristics: bitterness, creaminess and aroma; which give it its great reputation.
The bitterness is the distinguishing characteristic cited by most consumers of Majorcan olives. This is due to the high polyphenol content in the green and black olives. Furthermore, the traditional production method barely alters these components, which are antioxidant in character and responsible for the bitterness and astringency of the end product.
The level of unsaturated fatty acids in the Majorcan olive is over 83 % and its melting point is less than 39 °C; which means that chewing liquefies it in the mouth, giving it the characteristic unctuousness so prized by consumers.
The bruised green olives have an aroma clearly influenced by the fennel used in flavouring, a texture particular to the variety and the production method.
The distinguishing characteristics of the natural black olive mainly come from the variety and in particular its picking when it is practically overripe, alongside its flavouring with oil from the area.
The olives intended for the protected designation of origin have the following organoleptic and physical-chemical characteristics:
— shape: spindle-shaped, slightly asymmetrical, with a rounded apex, no hilum and in most cases, with small lenticels,
— size: small-medium,
— colour: green, yellowy-green or brownish-black, depending on the degree of ripeness,
— appearance: shiny,
— flesh: barely attached to the stone (floating stone),
— flavour: predominantly bitter,
— tactile feel of the flesh: unctuous,
— unsaturated fatty acids: ≥ 83 % of total fatty acids,
— oleic acid + linoleic acid: ≥ 78 % of total fatty acids,
— total polyphenols: ≥ 245 mg of gallic acid/100 g,
— suitability for conservation: high.
The olive's degree of ripeness at the time of picking is what distinguishes between green and black olives. The degree of ripeness, together with the production method, particularly the flavouring, makes it possible to obtain three variants with the following characteristics:
1. Wholegreen
Olives picked before winter. These are sold in packages with a covering liquid that has at least 6 % sodium chloride and a maximum pH of 4,3.
Organoleptic characteristics:
Colour: green to yellowy-green of low intensity.
Aroma: intense
vegetable (olive leaf) and mineral (brine).
Texture: firm to the touch and barely deformable. In the mouth, it is characterised by its high firmness, cohesion and low friability. Chewing the olive produces a sensation of unctuousness and audible grinding.
Flavour: intense; a balance between acid, salty and bitter flavours.
Sensations: marked astringency and spiciness.
Prolonged after-taste and pronounced astringency.
2. Bruisedgreen
Olives picked before winter, bruised and flavoured with fennel (Foeniculum vulgare Mill.) and chilli peppers (Capsicum annum L.) from Majorca. These are sold in packages with a covering liquid that has at least 6 % sodium chloride and a maximum pH of 4,3.
Organoleptic characteristics:
Colour: green to yellowy-green, shiny.
Aroma: intensely vegetable, with the aromatic plants (fennel) clearly identifiable and a light hint of chilli peppers.
Texture: soft to the touch, deformable and elastic, accentuating the irregular incision of the epicarp and mesocarp resulting from the bruising process. In the mouth, it is soft, unctuous and has average cohesiveness.
Flavour: intense, salty and bitter.
Sensations: pronounced astringency and spicy sensation.
After-taste: prolonged.
3. Naturalblack
These olives are picked after winter and flavoured with Majorcan oil. They are sold packaged without any covering liquid.
Organoleptic characteristics:
Colour: dark brown, almost black.
Aroma: earthy, of average intensity.
Texture: the surface is smooth and irregular to the touch. In the mouth, the texture of the mesocarp is unctuous, soft and juicy, with low cohesiveness.
Flavour: intense, with balanced acidic and salty flavours.
Sensations: a slight bitterness and astringent note can be detected.
After-taste: average duration.
Labelling
The label of every package of olives sold under this protected designation of origin must include:
— the name of the protected designation of origin,
— the EU symbol or the words ‘protected designation of origin’, and
— a label with a sequential alphanumerical code to facilitate checks of the product's traceability.
The soil conditions
The agricultural land suitable for producing olives covered by the protected designation of origin is limey, with an average to strong consistency, with a high proportion of coarse elements and an alkaline pH. It is very stony, which is beneficial for water management. The land is structured in horizontal layers, between which fine clay accumulates and which lend themselves perfectly to being explored by the root systems of the olive trees.
The cultivation of olive trees on hillside terraces
Generally cultivated on terraces, as this system responds to the curves of the land. These face south, making the most of the slopes and receiving maximum sunshine, while avoiding the cold winds from the north. The difficulty of the terrain means the olives have to be picked by hand, which allows the selection of the ideal olives.
The only water supplied is rainwater. The farmers' experience shows that irrigation has a negative effect on the characteristic texture of the olives, which is why irrigation is not allowed.
For olives of the Majorcan variety, the only rootstock used is from wild olive trees, which are ideal because of their great hardiness and they grow wild in Majorca, which makes them perfectly adapted to the environment.
Traditionally, the farms also kept sheep, which had a threefold function: to eliminate weeds, eliminate suckers and provide organic fertiliser.
Year 2023
Registrants: 93
Surface ha: 539
Production: 8 t
Number of makers: 3