Farm fields
Mallorca’s landscape is covered in farms, producing lots of food iconic to Mallorca.
Almonds and olives are the most famous, with sprawling groves of olive trees producing high-quality oil under the Denominació d'Origen Oli de Mallorca. In late winter, the island is famously blanketed in the white and pink blossoms of almond trees, which gets baked into almond cakes, turned into granizado de almendra (almond slush puppy) and even a liquor. All these almond products you can find in any bakery and bar of the island, and they are all worth a try.
Viticulture has experienced a significant renaissance, with local grape varieties like Manto Negro and Callet yielding distinctive and internationally recognised wines. In the fertile "Valley of Gold" around Sóller, citrus groves, particularly oranges and lemons, thrive. Other important crops include the hardy carob tree, whose pods have found new life in health foods, and the renowned potatoes of Sa Pobla.
There has been a significant move away from cattle towards the herding of sheep and goats. Cattle farming demands extensive, water-rich pastures, which are scarce. In contrast, sheep and goats are perfectly adapted to the mountainous landscape and Mediterranean scrubland, thriving on vegetation that is unsuitable for cows. This move supports the cherished local production of artisanal cheeses (formatge mallorquí) and traditional lamb dishes. Cows are now mainly found on the island of Menorca.
There is a powerful movement to reclaim agricultural heritage through ancient grains, most notably xeixa wheat. This rustic, heirloom variety was once the backbone of the island's bread production but was nearly lost with the arrival of modern, higher-yield crops. Valued for its natural resistance to drought and its ability to grow in poor soil, xeixa is perfectly suited to Mallorca's conditions. In recent years, a renaissance led by local bakers and farmers has brought it back from the brink. Appreciated for its nutty flavour and lower gluten content, it is now the star ingredient in traditional pa pagès (country bread), representing a return to sustainable, native crops. It’s not that easy to find in big supermarkets, but many local bakeries carry Xeixa bread, definitely worth a try. It is baked traditionally without salt, so it is best enjoyed with some salt and olive oil on the side.