“Palo” is an
exquisite liqueur protected with a Geographical Denomination since 1993: “Palo”
as a appetizer before meals, unlike herbs.
You can take it alone, with ice and some lemon or with siphon, the most popular
way in the Balearics.
Mallorca, with Geographical Denomination, have a long tradition in the island.
It’s been distilling since Medieval and still having demand, especially after
meal and coffee.
“Ametla Mallorquina" is a collective quality mark created by the Association for the Promotion of Mallorcan Almonds, which is used to identify the dried fruit of the almond tree (Prunus amygdalus B) that fulfils the technical quality standards contained in the regulation for the use of this mark.
An Ensaimada de Mallorca is an item of confectionary made of sugared dough that has been fermented and baked, with bread flour, water, sugar, eggs, starter dough and pig's lard as its ingredients. It is a highly traditional example of Mallorcan confectionary that has been made and eaten on the island over a consistently long period of time.
Sobrasada de Mallorca is a cured raw meat sausage, made with selected pork meats that are minced and seasoned with salt, paprika and other spices. The traditional need to find ways of conserving meat led to the development of numerous different ways of lengthening its useful life. One way is clearly by mincing, seasoning and curing the meat. The first historical reference to the name sobrasada can be found in a Sicilian document dated 1403, which describes a consignment of food products.
Proof has been found of links between Mallorca and wine back in the 6th and 7th centuries BC: a period with which a multitude of drinking vessels and other clay recipients have been associated, used for trading wine in the Mediterranean. Nonetheless, it seems that vines were not introduced to the island and grown there until its occupation by the Romans.
Mallorcan Oil is an extra virgin olive oil made with the fruit of the olive tree (Olea Europea) using the Mallorquina or Empeltre, Arbequina and Picual varieties, based on physical processes which ensure that the oil conserves the aroma, taste and properties of the fruit from which it is made. The soil characteristics, rugged landscape, irregular rainfall and great age of Mallorca's olive trees lead to a limited yield of olives that are suitable for good quality oil. At the same time, Mallorca's climate influences when it is best to harvest the olives, with an earlier harvest compared to other olive-growing regions. Thanks to all these factors and to the species of olive trees that can be found in Mallorca, the oils produced have different organoleptic properties. There is a sweet type that is made with olives that are beginning to ripen, whose main feature is its sweetness or mildness with almost no bitter or spicy flavour. Alternatively, there is a fruity kind that is made from green olives, whose sensorial properties are strongly characterized by a bitter, spicy quality.
Official reserve accommodation
Book online hotel, apartments, serviced apartments, hostels, cottages, villas and boutique hotels in Mallorca (Balearic Islands). Tour to travel to Mallorca on holiday or business trips.
Mallorca Hotel Business Federation - NIF V07221435 - Aragón 215 3ª planta - (07008) Palma de Mallorca - Illes Balears - Spain.
Recorded in the Executive Office Deposit Statute of Professional Associations of the Balearic Islands, dated September 1977.