Mallorcan
Pa amb oli
The dinner nobody has to cook – and still everyone ends up full and happy.
- 15 min
- easy
The bread crackles under the tomato, the oil runs down to your fingers, and nobody talks any more.
What you need
1 bread knife · 1 pan or oven rack · 2 wooden boards
Shopping list
Everything included – down to the salt. Tick off what you already have – we'll bring the rest to your finca.
We deliver fish and bread fresh on cooking day.
- 500 g Rustic bread
- 480 g Ripe tomatoes
- 100 ml Extra virgin olive oil
- 160 g Serrano ham
- 200 g Semi-cured cheese
- 160 g Green olives
- 1 pinch Sea salt flakes
How it works
- Cut the bread into thick slices and toast briefly – in the oven, on the grill or in a pan.
- Halve the tomatoes and rub the cut side firmly over the bread until it turns red.
- Plenty of olive oil on top. Plenty means: more than you're thinking right now.
- A pinch of salt.
- Ham, cheese and olives on boards in the middle. Everyone builds their own.
Island knowledge
How the Mallorcans do it
A Mallorcan friar, Jaume Josep Bernat Martí i Oliver, first wrote down pa amb oli in the 18th century. The island rubs tomàtiga de ramellet on the bread – tomatoes tied on strings and hung from the ceiling, so they keep all winter. Bon profit.
For children
Let the kids rub their own tomato – the redder the bread, the better. Cheese instead of ham, pitted olives.
Leftovers for tomorrow
Dice leftover bread, toast it in oil and scatter it over salad or gazpacho tomorrow.