The certificate of origin for “Aceitunas de Mallorca” is for the species of olive native to Mallorca, hand-picked and partially pickled. This qualification of Mallorcan olives has three types of olives that are separated by their level of maturation, and more importantly, their seasoning.
- Whole Green: These are harvested before they ripen (before maturation). Their color is between green and a dull, yellowish green. Its flavor is intense, balanced between acidic, salty, and bitter. They are firm olives to the touch and in the mouth, and they have an intense vegetable aroma with a hint of mineral due to brine.
- Sliced Green: These olives are also harvested before maturation, but they are sliced and seasoned with fennel and chili pepper from Mallorca. It has an intense flavor that comes off as salty and bitter. Its aroma is given a special sharpness by the fennel and chili pepper.
- Natural Black: These olives are harvested after they ripen, almost over-ripen, and they are seasoned with oil from Mallorca. It is dark brown with a soft and irregular texture to the touch. In the mouth, it is juicy with an intense flavor that mixes acidity and saltiness.
The olives of Mallorca are characterized by a degree of bitterness, smoothness, and a very distinct smell that distinguishes them from the rest of the Spanish olives. The bitterness is an effect of the high percentage of polyphenols, in addition to the traditional process of production that modifies the characteristic components of antioxidants, which are responsible for the bitterness and astringency.