Flavours of the Land: Oil, Almonds and Wine on the Summer Table
Some summers are remembered for their flavour. In the south-west of Mallorca, the summer table has three protagonists that have shaped the island's landscape and larder for centuries: olive oil, almonds and wine. These are not incidental ingredients, but the result of a dry, limestone-rich and sun-drenched land that forces its crops to concentrate all their character into a small yield. The result is a cuisine that tastes of place.
Oli de Mallorca: Extra Virgin Olive Oil from the South-West
Oil is perhaps the oldest of the three. The centuries-old olive trees surrounding Port d'Andratx — many over five hundred years old — produce a scarce but intense olive, giving rise to Oli de Mallorca, a protected designation of origin since 2002, made from native varieties such as mallorquina, empeltre, arbequina and picual. Between October and November, when the harvest begins, several of the island's mills open their doors to show visitors the cold-pressing process. In summer, this same oil runs through trempó, pa amb oli, or a simple ramellet tomato: few ingredients, but of a quality that allows no shortcuts.
Mallorcan Almonds: The Island's Memory and Flavour
Almonds, meanwhile, are both memory and landscape. Mallorca is home to around two hundred different varieties — among them desmayo, largueta, marcona and jordi — grown in poor soils that, paradoxically, produce a higher fat content than almonds from other regions. The almond trees blossom between January and mid-February, turning the inland fields white, but their fruit accompanies the Mallorcan table all year round: in gremolada, in almond gató cake, in sauces for fish, or simply toasted as a pre-dinner snack. Companies such as Flor d'Ametler have taken the same ingredient beyond the kitchen, turning almond blossom into perfume and cosmetics — another example of how, in Mallorca, almost nothing goes to waste.
Binissalem DO Wine: The Perfect Summer Pairing
And then there is wine. The Binissalem Designation of Origin, the first in the Balearic Islands, recognised in 1991, relies on native varieties such as manto negro and callet for its reds, and moll or prensal blanc for its whites and sparkling wines. These are wines of Mediterranean character, made to accompany precisely these local products: a young red with a matanzas-style rice dish, a crisp white with fish from the bay, or a glass on a terrace facing the sea as evening falls.
What's interesting about these three products is that they rarely appear on their own. On any Mallorcan summer table, the oil soaks the bread, the almonds crown the dessert, and the wine ties it all together. It's a way of eating that draws no line between luxury and simplicity, but trusts instead in the quality of what's local.
Where to Enjoy These Flavours in Port d'Andratx
At La Pérgola, we believe that discovering these flavours is part of the experience of travelling to Mallorca. After a day at the beach in Camp de Mar or Sant Elm, if you're looking for somewhere to try them, the Port d'Andratx seafront promenade, just 700 metres from the hotel, brings together several terraces where you can enjoy Mediterranean cuisine with views over the harbour. Or, if you'd rather stay close by, our dining service features many of these seasonal products on its menu. You can round off the day with a relaxing session at our spa, or find out more about local gastronomy in our article on summer flavours in Mallorca.
Book your stay in one of our rooms and let this land's oil, almonds and wine become part of your holiday.
