Extra virgin olive oil from Mallorca
The secret of the extra virgin olive oil in Mallorca
The olive and its origin
As you might already know olive is the fruit of a small evergreen tree. Oil is extracted from the fleshy cover of the seed, that tasty product that we like so much and that makes life easier for us.
Obviously, the type of olive has a decisive influence on the organoleptic properties (taste, texture, smell, colour) of the oil obtained.
Olive varieties
There are hundreds of olive fruit varieties, which depend on their geographical origin.
Although there are dozens of varieties, in Spain the most common are Picual, Arbequina, Cornicabra and Hojiblanca, while in Italy you will find Frantoio, Moraiolo, Leccino and Coratina types, in Portugal Galega and Negrina and in Greece Koroneiki, Adramitini, Kolovi and Mastoidis.
In Mallorca, the typical olive fruit varieties are Majorcan, Picual and Arbequina.
Arbequina
Arbequina
Picual
Picual
Majorcan
Majorcan
Refined olive oil, virgin olive oil and extra virgin olive oil
From lowest to highest, they are the olive oil qualities.
Refined olive oil
Refined olive oil comes from lampante oil, which was formerly used to burn in oil cans or oil lamps, and must be subjected to physical and chemical processes (refined) for human consumption, since its features make it a non-marketable product.
Oils that do not meet the virgin oil parameters (acidity and tasting score) are those that undergo a refining process, which although is harmless from a sanitary point of view, it causes organoleptic properties and health benefits to be lost.
Virgin olive oil
It is the oil extracted by mechanical means (centrifugation).
Its acidity should not exceed 2 degrees. Second, this oil must score less than 2.5 on defects in its tasting.
Extra virgin olive oil
As in the case of virgin olive oil, oil extracted exclusively by mechanical means (centrifugation).
In this case, its acidity should not exceed 0.8 degrees. Second, this oil must score zero on defects in its tasting.
Extra virgin olive oil quality
As in the case of virgin olive oil, oil extracted exclusively by mechanical means (centrifugation).
In this case, its acidity should not exceed 0.8 degrees. Second, this oil must score zero on defects in its tasting.
In order to obtain an extra virgin olive oil of high quality, we must care about every aspect of the field. When we take good care of it, control pests so there are non and we have favorable weather conditions is when we achieve the highest quality of this product.
The second step is the collection. We have to choose the right moment and use techniques that don’t damage the fruit causing its oxidation and loss of quality.
The third step is grinding the fruit, which must be carried out as soon as possible from harvest to preserve all its organoleptic properties. In addition, it must be processed cold, with temperatures below 27ºC.
Last but not least, the fourth step is the olive oil preservation until its consumption. For this step to succeed, it’s important to protect the oil from sunlight, temperature changes and contact with environmental oxygen. In this way, it’s possible to reduce its oxidation rate and, therefore, extend its organoleptic and health properties over time.
Mallorca oil
In Mallorca the olive tree presence is ancient. These trees, imported by Phoenicians and Greeks
from the Eastern Mediterranean, adapted perfectly to our land and, over time, they developed in new varieties different from the original ones.
Mallorca olive oil has been exported since time immemorial. Well-loved for its features, which come from the island’s insularity as well as its orography and climatology, this oil has been food for peasants and noblemen, accompanying any dish and delighting palates, whether it was soaking a simple slice of bread, or as part of the most complex recipes of traditional Mediterranean cuisine.
The ecological and environmental value of Mallorca olive groves
Olive grove is an active part of Mallorca’s landscape conservation.
Anyone who strolls among the Mallorcan olive trees could see from rabbits to hares, hedgehogs, common bats, moles, common-faced dormouses, ferrets, genets, robins, sparrows, owls and small owls, starlings, thrushes, kites, turtle doves, partridges and pigeons, goldfinches, hawks and a longer list of birds, mammals, insects and reptiles.
Our farm. Our family. Our history.
In a place where family means everything, Joan Miralles followed a dream after which his closest relatives aligned too –turning an old property into a sustainable olive grove which was also integrated into the landscape and ancestral Mallorcan culture. In an age of technology and ethereal services, Joan wanted to undertake a tangible project, generating a product that would provide health, well-being and joyful moments.
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Extra virgin olive oil is a symbol of our lifestyle expressing wealth, tranquillity and good times. A day to day ingredient in our cuisine that has proven its value and which we long when we don’t have it within our reach.
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We love to work on new possibilities. And although we are getting the best out of this land and sharing it with you, we also love that you are able to visit and share a beautiful experience with us. For that reason, we are designing a small hotel establishment so that you can fully enjoy a complete stay in this land.
