MALLORCAN PA AMB OLI RECIPE
Those of you who know a little about me because you have been following this blog for a long time know that I was lucky enough to have lived in Mallorca for 10 years. I have a special weakness for some Majorcan recipes such as pa amb oli and Cocas de Patata from Valldemossa, as well as Majorcan coca de trampó, which are clear examples of the Mediterranean diet and how to enjoy good food in good company and are some of my favorite recipes to share.
Pa amb oli is the Majorcan amazing starter or quick dinner, perfect for summer days on the island when you don’t feel like cooking or when you go out for something tasty yet informal. It’s similar to Catalan pa amb tomàquet, but the Majorcan style uses different ingredients. This simple recipe is served at informal dinners with a glass of wine, but I admit to enjoying it mid-morning with my coffee, for lunch, as an afternoon snack (merienda), and of course, for dinner. A good pa amb oli can be served at any time of the day and is perfect to share as an appetizer or a main dish with large groups of guests!
What makes pa amb oli a special recipe in Mallorca?
Firstly, one characteristic of pa amb oli is how deeply rooted it is in Majorcan culture. I have not met a single Majorcan who doesn’t see Mallorca as the most wonderful place in the world that everyone should visit, and pa amb oli as an authentic delicacy. Many Majorcans have recommended that I try the best pa amb oli in Montuïri, a small town on the island.
Secondly, in Mallorca, they use many typical Mediterranean products such as tomatoes, vegetables, bread, and extra virgin olive oil, all of which grow on the island and are part of the islanders’ daily cooking. This is how they prepare a meal like pa amb oli—just by serving the best ingredients on your table. Of course, pa amb oli is one of their favorite recipes.
Pan Payés: Typical Mallorcan Bread
If you are visiting the Mediterranean island, you must serve pa amb oli with a slice of bread. Which bread? Mallorcan pan payés. This ancient bread is part of the island’s cultural heritage. If you can’t find it because you’re not lucky enough to be in Mallorca, look for a dark loaf with a dense crumb as an alternative.
The Majorcan pan payés, which means “village bread” or “country bread” in Majorcan, the island’s own language, is a bread with a dense crumb and is low in salt. There are variations of this bread, such as pan payés blanco (made with refined flour) or pan payés moreno (made with whole wheat flour).
The pan moreno, Majorcan brown bread, made with whole wheat flour and very low in salt, is perfect for this recipe with local olive oil, a good tomato, and a touch of salt. It transforms simple bread into an absolute delicacy.
I hope the locals won’t be too upset to see that I’ve made my recipe without Majorcan pan payés, using a similar loaf instead. But I live in Madrid, and although I’ve read that the bakery Formentor sells it here, it’s not always easy to find.
The Ramillet Tomatoes in the Authentic Pa Amb Oli Recipe
Real pa amb oli (not a tourist version) is made with what Majorcans call tomate de penjar or ramallet tomato, an autochthonous variety of tomatoes found along the Mediterranean coast, especially in the Balearic Islands, Catalonia, and Valencia.
Tomate de ramillete is a small, flavorful tomato, filled with juice, which you rub over your toasted bread until the tomato breaks and its juice soaks into the crispy bread. These tomatoes are known as tomate de penjar because they are braided and hung in strings in kitchens, lasting for a long time.
If you don’t find ramallet tomatoes, which are sold in many supermarkets in Spain during the summer, you can substitute them with small, ripe tomatoes that have plenty of juice.
Basic Ingredients to Prepare the Perfect Pa Amb Oli
(note that the name pa amb oli means “bread with oil” in Mallorquín)
Pa: a good loaf of bread. The type of bread traditionally used is pan payés or pa de pagès. It can be brown loaf bread or white loaf bread.
Oli: a good Extra Virgin Spanish Olive Oil.
Tomato: if possible, ramillet tomatoes, tomates de penjar, or small, juicy ripe tomatoes.
Salt: indispensable, a good salt. For my taste, the best is salt flakes, but if you want to choose Majorcan products, a good salt d’Es Trenc.
How to Serve and Pair Pa Amb Oli, options of toppings:
Majorcan olives or aceitunas trencades: In every Majorcan restaurant, you’ll see pa amb oli served with these green olives, part of this Mediterranean island’s rich gastronomy.
Sea fennel (fonoll marí): It is very common for people in Mallorca to have sea fennel at home or in restaurants, which they prepare in brine and serve with pa amb oli and trampó.
Capers: Of course, it is typical to serve pa amb oli with good capers in brine.
Piparras: Green small hot peppers and olives are essential for the presentation of a good pa amb oli in any authentic restaurant.
Mahon cheese: a local cheese made in the beautiful island of Menorca, is the perfect pairing for pa amb oli. My favorite is a good cured Mahon cheese. If you try it, let me know what you think.
Sobrasada de Mallorca: Sobrasada (or sobrassada in Majorcan) is, of course, another perfect complement to pa amb oli variat, served with cheeses and cold cuts. As always, my advice is to buy high-quality sobrassada from the island, ideally from porc ibèric. In Mallorca, you can choose between sweet and spicy sobrasada.
Iberian ham, camaiot, and anchovies are also easy-to-find ingredients that pair well with pa amb oli.
What Ingredients Are Not in the Authentic Pa Amb Oli Recipe?
Garlic: I’ve found some articles online that suggest serving pa amb oli with a clove of garlic. I don’t know if any Mallorcan households serve it this way, since every traditional recipe has a thousand variations. But, to be honest, none of the pa amb olis I’ve tried had garlic. However, don’t worry if you find it—classic recipes are always made “personal” in every family.
White “baguette” bread: The authentic Mallorcan pa amb oli is served with loaf bread—white or brown—but never with “toasted baguette bread.”
Tomato sauce: The tomato in pa amb oli is “rubbed on the loaf”, not served as tomato sauce.
Mallorcan Pa amb Oli
Ingredients
- Pan moreno (Majorcan pan payés or loaf bread)
- Ramillet tomatoes
- Extra virgin olive oil
- Sea salt flakes
Acompañamiento
- Braided olives
- Piparras (small green hot peppers)
- Sea fennel
- Capers
Instructions
- Wash the ramillet tomatoes and set them aside. If you can't find ramellet tomatoes, choose any juicy, ripe tomatoes.
- Preheat the oven to 200°C (390°F).
- Cut the loaf bread on a work surface into medium slices about 1.5 cm thick. Ideally, use Mallorcan traditional bread or pan payés, but if you can't find it, you can use any loaf bread with dense crumb or whole wheat loaf bread.
- Toast the bread slices in the oven using a baking tray or an oven proof pan, you can also toast your bread in a toaster until golden brown and crispy.
- Rub the tomato over the hot toast, squashing it a little to release the juice and tomato seeds. Discard the remaining tomato pulp. You can also serve the toast and the tomatoes on the table, and each guest can make their own pa amb oli with the ingredients provided.
- Pour a good splash of extra virgin olive oil—preferably Spanish extra virgin olive oil—over the toast and add flaky salt to taste.
- Serve with capers, piparras, green olives (or olives trencades), and sea fennel.
- You can pair your pa amb oli with toppings of your choice: Mahón cheese, Mallorcan sobrasada, Serrano ham (or jamón ibérico) and/or anchovies, and enjoy your merienda!
Video
Where to Buy Pan Payés on the Island?
There are many bakeries that sell traditional bread, such as Forn de Sant Francesc in Inca, or in the streets of Palma Forn de la Glòria, and Fornet de la Soca (which are known for preserving traditional Mallorcan recipes in their forn—which means bakery in Majorcan).
Reading this article remind me the time i used to live in Spain. I felt a lot of nostalgic, one of the things i miss the most is the pan payes and also pan with tomato, I really fall in love with this article while I was reading it
I just want to be either in from of these plates or in Mallorca right now! Love Spain and its food. Can’t wait to go back. For now I will make Pa amb Oli!
I like this combination. I’ll love to eat pa amb oli in Mallorca. But maybe in the future. At the moment I prepare this marvellous at home. A big hug!
The best recipes are those that are simple and with good ingredients, like this pa amb oli. I love it with “pan payes” and I’m going to try it with mahon cheese, because I love cheese!!!