One of the great gastronomic debates among groups of friends in Mallorca is which is the best place to eat the best bread with olive oil And what makes it truly special? Despite its simple appearance, this essential dish of traditional Mallorcan cuisine depends on factors that go far beyond the basic combination of bread and oil. The debate revolves around the type of bread, the quality of the extra virgin olive oil and its aromatic profile, the salt, and even how the dish is served: whether with sliced ​​tomato, cured meats, or simply plain. Some argue that the best bread with oil is that which respects the purest tradition, while others value modern reinterpretations that play with textures and local ingredients.

He bread with oil It's much more than a recipe: it's a way of understanding life in the Islands. Simple, humble, and versatile, this dish has transcended generations and become one of the most recognizable symbols of Mallorcan cuisine and, by extension, of Balearic identity.

Chef Anna Petrillo, from the Es Foraster restaurant in Palma, has taken home first prize in the fourth edition of the 'Best Summer Bread with Olive Oil' competition by Olives Rosselló, held at the Son Mesquidassa oil mill. The winning bread with olive oil, surprising and innovative, combined mousse Black garlic and olives, candied cherry tomatoes, grilled squid stuffed with springs and sobrasada, smoked mozzarella and eggplant, topped with kimchi, guacamole, and tobiko sauce. A daring proposal that captivated the jury with its balance between tradition and modernity.