Discovering Oli Caimari
Nestled in the foothills of the Serra de Tramuntana, Oli Caimari offers visitors an authentic look at Mallorca’s centuries-old olive oil tradition. The mill processes olives from local groves that include trees hundreds of years old, producing extra-virgin oils with distinctive almond and green-herb notes. A visit combines a tour of the modern pressing facilities with tastings that highlight the difference between early-harvest and later-picked oils.
What to See and Do
Start in the exhibition room where panels explain the journey from tree to bottle. Guides demonstrate the cold-press machinery that keeps temperatures low to preserve flavor and nutrients. After the technical explanation, move to the tasting table for samples paired with local bread and tomatoes. Outside, short paths lead through terraced groves where gnarled trunks still bear fruit each autumn.
Best Time to Visit
Spring and autumn bring comfortable temperatures for walking the groves and fewer crowds than summer. Harvest season in October and November lets visitors see olives arriving at the mill, though access may be limited on busy pressing days. Winter offers clear mountain light and quiet tastings, while July and August can feel hot on the exposed terraces.
Getting There
Caimari sits roughly 30 minutes by car from Palma via the Ma-13 motorway and the scenic Ma-2131 road through Selva. Public buses run from Inca, the nearest rail station, with a short uphill walk from the village stop. Parking is available beside the mill for those arriving by rental car or taxi.
Nearby Attractions
- Hike sections of the GR-221 dry-stone route that passes above the village.
- Explore the honey-colored streets of nearby Pollensa for lunch or market days.
- Continue north to the coastal coves of Cala Sant Vicenç for a swim after the oil tasting.
Combine the visit with a meal at one of Caimari’s small restaurants serving olive-oil-based dishes such as trempó salad or tumbet.
