Almendra de Mallorca

Almonds grown, processed, and packaged on the island of Mallorca, sold raw or roasted, peeled or unpeeled. The designation is distinguished by a fat content of at least 55 % in dry matter and an oleic and linoleic acid content of at least 88 % of total fat, characteristics attributed to the island's limestone soils, rainfall levels, and hours of sunshine.

About this designation

Registered as a PGI on 11 September 2012 under file number PGI-ES-1037 (eAmbrosia identifier EUGI00000014358), the designation covers four protected names: Almendra de Mallorca, Almendra Mallorquina, Ametlla de Mallorca, and Ametlla Mallorquina. The product is the fruit of Prunus amygdalus intended for human consumption. Almonds must be whole, healthy, clean, and dry, and measure at least 12 mm across the transverse axis at the widest point. No fungal, parasite, or insect damage, rancidity, or foreign odour or taste is permitted. Raw unpeeled or peeled almonds must have a moisture content of no more than 6.5 % and a fat content of at least 55 % in dry matter; roasted almonds must have a moisture content below 2 % and the same minimum fat content. In both categories, oleic and linoleic acid must account for at least 88 % of total fat. The specification requires that almonds be grown, stored, hulled, peeled, and roasted on the island of Mallorca. Packaging must also take place within the defined geographical area, in homogeneous batches not exceeding 25 kg. The applicant and control body is the Consejo Regulador de la Indicación Geográfica Protegida "Almendra Mallorquina".

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

Distinctive facts

• Registered as a PGI on 11 September 2012 under file number PGI-ES-1037, with four co-protected names in Spanish and Catalan.
• The specification requires a minimum fat content of 55 % in dry matter and oleic and linoleic acid of at least 88 % of total fat.
• All stages — growing, storing, hulling, peeling, roasting, and packaging — must take place on the island of Mallorca; packaging batches may not exceed 25 kg.
• A 2010 consumer survey found that 52.4 % of almond consumers considered Mallorcan almonds to be of higher quality, with 93.3 % citing greater flavour as the reason.

Tasting notes

Balearic almond IGP from Mallorca, traditional Mediterranean almond. Sweet rich nutty flavor.

HoReCa use

Historical and culinary sources cited in the specification record the almonds' use both raw and roasted in Mallorcan cuisine, including in ice cream and as an ingredient in traditional recipes documented from the 17th century onward.

Packaging

• in-shell-mesh-bag-1kg
• shelled-vacuum-pack-200g
• shelled-vacuum-pack-500g
• gift-pack-300g