Mallorca has Mediterranean conditions with predominantly large plains or gentle hills, the mountainous barriers and water differentiate the spaces of the islands, irrigated areas of the Pla Central de Mallorca, Raiguer, Puig da Randa and Sierras de Llevant in Mallorca, and finally the Serra de Tramuntana.

The current agriculture of the island's agricultural landscape has been notably diversified in favour of irrigated crops, of higher quality and economic profitability, which are combined with the traditional dry farming.

The Mediterranean triad in Mallorca, the four basic products of our agriculture: the olive tree, the carob tree, the almond tree and the vine.

Olive oil

A vegetable oil mainly for culinary use. It is obtained from the fruit of the olive tree (Olea europaea), known as the olive, and almost one third of the olive pulp is oil. For this reason, since ancient times it has been easily extracted with a simple pressure exerted by a mill. In Spain, the facilities where the oil is obtained are called "almazara".

It has also been used for cosmetic, medicinal and religious purposes and for oil lamps.

The olive is not usually eaten raw because of its bitter taste (mainly due to the presence of phenolic compounds). This taste is greatly reduced by applying various maceration processes. However, 90 % of olive production is used to produce oil.


The fruit of the carob tree, a common name for several species of tree, is of Persian origin and is native to south-west Asia, from where it has spread throughout the Eastern Mediterranean.

The Mediterranean carob tree produces pods between 10 and 15 cm long, green in colour when they have not reached maturity and brown when they are ripe at the end of the summer. Once ripe, the pods have a very pleasant sweet taste and, when ground without seeds, algarrobin is obtained, which has multiple applications in human food, as a composition for animal feed and in the pharmaceutical industry.

The seeds maintain their germination power, properly stored, for up to 10 years and have the particularity of maintaining their properties even after having suffered a fire.

Carob has recently been recognised as a "natural food" and is often used in ground form as a substitute for chocolate and cocoa.

The almond

The fruit of the almond tree (Prunus dulcis). It has a cinnamon-coloured film around it and an inedible outer shell, which represents a significant weight of the kernel, and a green skin that dries out. The edible part (the nut) of the almond is therefore reduced to 40 %, i.e. only the seed.

In Spanish confectionery, the almond is widely used as an ingredient in traditional desserts, such as 'turrones', marzipan and cakes (including 'tarta de Santiago'), as well as in ice cream and sweets, or as an aperitif, roasted or fried. Almonds can also be consumed in almond milk or almond horchata.

For vegans, almond milk is a great option for protein intake, as well as being light and having a pleasant, slightly sweet taste. Almond milk is ideal for the stages of growth and adolescence thanks to its potassium and calcium content. Almond consumption helps to reduce total blood cholesterol and LDL cholesterol.

Almond oil is used as an emollient, and bitter almond essence is used in perfumery for its aroma.