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Recipe · Mallorcan

Pa amb Oli Mallorquí

Prep
10 min
Cook
0 min
Total
10 min
Serves
4 servings

Pa amb oli mallorquí is breakfast, lunch and supper on this island. Four ingredients: Mallorcan pan moreno, ripe ramellet tomato, Mallorcan extra-virgin olive oil and salt. That’s all. Everything that comes after — sobrasada, Mahón cheese, serrano ham, trencades olives — is an optional companion, added to taste.

It isn’t a recipe, it’s an act. The technique is in the rubbing: a ripe ramellet tomato, halved, pressed onto the toasted bread until the pulp goes into the crumb and the skin stays in your hand. Then olive oil, generous, and flake salt.

A shared-table dish and a kitchen-economy dish — the bread is two days old, the tomato hangs in bunches and lasts three months, the oil and salt are always there. That’s why pa amb oli shows up at any hour, on any Mallorcan table.

Ingredients

  • 1 loaf of Mallorcan pan moreno — dense crumb, hard crust — never industrial white bread
  • 4 ripe ramellet tomatoes — the bunch-tomatoes hung from the ceiling — that variety, no other
  • Mallorcan extra-virgin olive oil — Mallorca-grown, ideally with the DO seal
  • flaked sea salt
  • 100 g cured Mallorcan sobrasada — for the sobrasada variant
  • 100 g aged Mahón cheese — for the cheese variant
  • 50 g serrano ham — for the ham variant
  • 100 g Mallorcan trencades olives — to accompany
  • 1 garlic clove — optional, to rub the bread

Method

  1. 1

    Cut the bread

    Slice the bread into thick pieces, about two centimetres. Lightly toast them in a pan, on the grill or in the toaster — the crust should crackle, the crumb should stay tender. Purists skip the toasting; most people don't.

  2. 2

    Rub the garlic

    If you like, rub a halved garlic clove once across each face of the freshly toasted bread. Once is enough — this isn't alioli.

  3. 3

    Rub the tomato

    Take a ripe ramellet tomato, halve it, and rub the cut side over the bread, pressing so the pulp pushes into the crumb. The skin stays in your hand. This is the soul of the dish.

  4. 4

    Oil and salt

    Pour a generous slug of extra-virgin olive oil over the tomato-rubbed bread. Don't be shy — the oil is half the dish. Finish with a few flakes of sea salt.

  5. 5

    Serve as a tapa

    Serve as is, or alongside spreadable raw sobrasada, aged Mahón cheese, serrano ham or a handful of trencades olives. Everyone builds their own slice — pa amb oli is a shared-table dish.

Cook's notes

Pa amb oli is a litmus test for any Mallorcan restaurant. Four ingredients — bread, tomato, oil, salt — and there's nowhere to hide. The bread has to be Mallorcan pan moreno, dense and hard-crusted. The tomato has to be ramellet — those bunches hung from the ceiling of every Mallorcan kitchen, the ones that keep for months without a fridge. The oil has to be from Mallorca and decent. If any one of those three is wrong, the dish is mediocre before the first bite. Everything else — sobrasada, cheese, ham, olives — is optional, added to taste at the table.

Nutrition (per serving)

Calories
320 kcal
Protein
8 g
Fat
16 g
Carbs
32 g

Related recipes

Rather we cooked it for you?

We serve Pa amb Oli Mallorquí at Restaurant Es Muntant, in Establiments. Table waiting, wood-fire on.

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