Olives are one of the most common aperitifs in traditional Mallorcan gastronomy, an inseperable companion of pa amb oli or bread with oil, a dish consumed on a near-daily basis the simplest version of which consists of rubbing tomato onto a slice of bread and adding olive oil and salt.

The Protected Olive of Mallorca Denomination of Origin / Aceituna Mallorquina / Oliva de Mallorca / Oliva Mallorquina, covers three forms of presenting of olives – green olives, green trencada olives — which are split before being macerated— and natural black olives. These are table olives of the indigenous Mallorcan variety, either partially fermented or in brine.