Mallorca

"A substantial part of the olives gathered on the island are destined for direct consumption, in particular the Mònica, Sivellina, Mançanilla, Llimonenca and Olivò varieties, though the common Mallorcan olive is also used for this. Olives are harvested when they lose their green color and turn yellowish. Those for consumption are soaked in water for 8 days, changing the water two or three times. Next, they’re introduced in an amphora (alfàbia) along with salt, fennel, pieces of pepper and, at times, lemon. After two or three months, they are ready to be eaten. To accelerate the process, the olives can be split, since doing so makes it easier for the salt to penetrate. This variety is called trencades and can be eaten after only fifteen days.

The olives set aside for later consumption are not put in water first. Rather, they go straight in to the alfàbia along with salt and other ingredients until the moment they’re eaten. People in the countryside of Fornalutx are justly reputed for their skill in preparing green olives. They gather them by hand directly from the tree and put them immediately in water for 30-40 days or more, changing the water frequently. The olives are then put in an alfàbia with salt, preserving their greenish-yellowish color and extraordinary taste for years.

The olivó or fruit of the wild olive tree is reputed by many to be excellent due to its extraordinary flavor. Worth noting in this respect is the "olivó de Son Curt" named after the estate in the town of Alaró where they come from though produced on many other properties ex profeso. Consequently, while green olives are sold for 12 to 15 doblers (1.3 – 1.6 reales) per almud, which corresponds to 1.66 – 2.05 francs per decaliter. The olivó from Son Curt costs 4 reales per almud or 5.12 francs per decaliter, the price varying depending on the season. This highly appreciated variety of olive is medium in size with a very small pit and very thin skin. In shape it is very similar to normal olives though it has a small cleft on the lower part. Its preparation doesn’t require more than two days, one to add water and another to transfer them to an alfàbia with salt.

Olives are also preserved in vinegar without salt. For this they are cut along the sides to remove the pit. These are preferably eaten to accompany meat dishes."

Archduke Ludwig Salvator of Austria. Las Baleares por la palabra y el grabado. Majorca: General Part. Ed. Sa Nostra, Caja de Baleares. Palma de Mallorca. 1982.

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