Aceituna de Mallorca

A protected designation of origin covering table olives of the indigenous Majorcan variety, produced in three variants: whole green, bruised green, and natural black. The bruised green olives are flavoured with fennel and chilli peppers from Majorca; the natural black olives are flavoured with Majorcan oil. The olives are partially fermented in brine and are not treated with alkali.

About this designation

The protected designation of origin 'Aceituna de Mallorca'/'Aceituna Mallorquina'/'Oliva de Mallorca'/'Oliva Mallorquina' was registered as a PDO on 29 October 2012, under file number PDO-ES-1051, and is recorded in eAmbrosia under identifier EUGI00000014316. The designation covers table olives of the indigenous Majorcan variety exclusively, produced in three variants: whole green, bruised green, and natural black. Whole green and bruised green olives are picked before winter; natural black olives are picked after winter. All olives are partially fermented in brine. The whole green and bruised green variants are sold in packages with a covering liquid containing at least 6 % sodium chloride and a maximum pH of 4.3. The bruised green variant is flavoured with fennel (Foeniculum vulgare Mill.) and chilli peppers (Capsicum annum L.) from Majorca. The natural black variant is flavoured with Majorcan oil and is sold packaged without any covering liquid. The specification requires that unsaturated fatty acids constitute at least 83 % of total fatty acids, that oleic acid plus linoleic acid constitute at least 78 % of total fatty acids, and that total polyphenols reach at least 245 mg of gallic acid per 100 g. Irrigation is not permitted. The only rootstock used for the Majorcan variety is from wild olive trees. Olives must be harvested by hand. The applicant group is the Consejo Regulador de la Denominación de Origen Protegida 'Oliva Mallorquina'.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 29 October 2012 under file number PDO-ES-1051 (eAmbrosia identifier EUGI00000014316).
• The specification prohibits irrigation, as it is held to have a negative effect on the characteristic texture of the olives.
• Total polyphenols must reach at least 245 mg of gallic acid per 100 g; the olives are not treated with alkali, preserving their natural bitterness.
• The only rootstock permitted for the Majorcan variety is from wild olive trees native to Majorca.

Tasting notes

Balearic Mallorcan table olive.

HoReCa use

Mallorcan cuisine.

Packaging

• jar-glass-200g
• jar-glass-500g