Tapas Bar · Bread, Oil & Toppings
Pa amb Oli
Photo: Rafael Ortega Díaz / Wikimedia Commons · CC BY-SA 4.0
Mallorcans traditionally rub it with tomàtiga de ramellet, a thick-skinned local tomato that is hung in bunches so it keeps through the winter.
Pa amb oli is thick country bread drizzled with olive oil and rubbed or topped with ripe tomato, then loaded with toppings like Mahón cheese, cured ham, olives, or sobrasada. Bars and market stalls across Mallorca and Menorca serve it as an anytime snack.
Why it's made this way: It's the Balearic cousin of Catalonia's pa amb tomàquet, but islanders treat it as a fuller meal built around whatever local cheese, cured meat, or olives a bar has on hand that day.
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