The extra virgin olive oil with Protected Designation of Origin Oli de Mallorca is the result of the olive tree varieties mallorquina or empeltre, arbequina and picual. They are oils of very characteristic flavor and aromas due to the particular place where they are produced, both by natural and human factors. Oli de Mallorca has different organoleptic characteristics: sweet if obtained from olives in veraison or fruity if obtained from green olives. At present there are two processes to obtain extra virgin olive oils with Protected Designation of Origin Oli de Mallorca: by means of the traditional system or through the continuous system. In the former, a mill is used to crush the olives and press the resulting mass until the oil is obtained. In the second, after cleaning, washing, weighing, classifying and crushing the olives, the result is beaten and then the oil is extracted by centrifuging.