Na Mora olive oil is made from selected olive varieties Arbequina, Picual, Empeltre and Cornicabra, embracing centuries of tradition, the mediterranean climate and local artisanal expertise.

Our small island has known the art of oil production since the 8th century AD thanks to the influence of the Phoenicians, Greeks and Cartagenese. By the 12th century oil was being exported and by the 16th century it had become the Balearics' main source of income. Today, we are proud to have adapted such a tradition to modern technology, meeting the most demanding consumer requirements not just regarding the culinary properties but also environmental responsibility.

The properties of the terrain lends the olive oil it's unique characteristics. On the one hand, the rugged landscape hinders productivity regarding to quantity, allowing producers to concentrate on the product's excellence, thereby sacrificing quantity for quality. On the other hand the [tertiary terrain's] high levels of ground limestone, large amounts of rock and rich fine clays alongside the scarcity of organic matter determine the characteristic and distinctive aromas of the olive. The Mediterranean climate that we enjoy here is a key factor, with its mild winters and warm summers, offering the perfect medium for the unirrigated culture of the olive tree, also bringing forward the harvest in relation to other parts of Spain.

The oil that results from the concurrence of all these factors boasts a set of very particular organoleptic characteristics. The ripe olive confers a smooth sweetness while the greener olive gives the oil a fruity and slightly sharp tone, as well as a distinct, alluring spicy aftertaste that no palate will resist.

  • Olive oil
  • Olive oil