Pa Amb Oli

Q: How to pronounce Pa Amb Oli?

The way to pronounce it is ‘pahm boh-lee’, with the stress on ‘pa’ and ‘boh’.

Toasted Tomato Bread with Olive Oil

With this super easy Mallorcan Pa Amb Oli recipe you can whip up the most scrumptious and fantastic fiesta bite in no time!

So incredibly simple yet loaded with flavor... Just 5 ingredients; toast, garlic, tomato, olive oil and a pinch of salt, bring out the unique character of this crunchy, yet juicy bite. Pa Amb Oli is perfect for sharing with friends, or serve it as a light lunch or a delightful solo snack attack!

PUBLISHED: 11 Dec '24

This post may contain sponsored content and/or affiliate links.

Why We Love It!

Instant Mediterranean Trip: During our summer in Mallorca, we ate Pa Amb Oli almost every day..., and making it at home instantly transports us back to the island...
Quick & Easy: All you need is minimal time and a few fresh ingredients...
Sharing: Perfect for gatherings, we whip it up ourselves or set out the ingredients for a hands-on appetizer.
Versatile: Customize it with toppings like cheese, cured meats, seafood, or veggies to suit your taste.
Budget Friendly: Costing next to nothing, these ingredients turn Pa Amb Oli into a flavor fiesta!

What Is Pa Amb Oli?

Pa Amb Oli is a traditional Spanish appetizer or snack from Mallorca and the Balearic Islands. The name literally means ‘bread with oil’ in Catalan, and the dish lets the simplicity of its high-quality ingredients shine. Think of it as the Mallorcan cousin to Spain’s ‘pan con tomate’ or Italy’s ‘bruschetta al pomodoro’.

Traditionally, ‘pa moreno’ (unsalted brown bread) is used for Pa Amb Oli, toasted or grilled. It’s served with raw garlic, ripe Mallorcan ‘Ramallet’ tomatoes, a drizzle of extra virgin olive oil and a pinch of salt. We use a rustic baguette – which is easier to find – sliced and grilled, then rubbed with garlic and tomato to give the surface a rosy hue. Enjoy Pa Amb Oli plain or topped with a slice of jámon ibérico or manchego cheese…

Ingredients

Pa Amb Oli

left to right top to bottom – check ‘Recipe’ below for quantity info

Bread: A tasty rustic bread, ciabatta or baguette works best.
Garlic: Very fresh garlic is a must for this recipe.
Olive oil: Use extra virgin olive oil.
Tomatoes: We shot this Pa Amb Oli recipe while in Mallorca, so, of course, we used Ramallet tomatoes. At home, we use any ripe, juicy tomatoes we can find.
Kosher salt: Flake salt gives a subtle crunch to Pa Amb Oli.

How To Make Pa Amb Oli

6 steps

Preheat

Preheat your oven to 360°F (180°C)

Slice & Cut

Meanwhile, slice the bread into pieces. Rinse and cut the tomatoes in half and peel the garlic cloves.

Toast

Then place the pieces of bread on the grill and put them in the oven for about 5 minutes or until they turn lightly golden.

Rub with Garlic

Lightly rub some garlic over the surface of the warm bread.

Rub with Tomato

Then rub tomato over it, letting the juices soak in.

Drizzle

Drizzle some extra virgin olive oil over the bread and sprinkle with a pinch of salt.

Serve immediately while the bread is still warm...

Bon profit!

Pa Amb Oli and ramallet tomato manchego and iberico

Serving Tips & Pairings

Appetizer: Serve Pa Amb Oli as a straightforward starter for friends and family. Simply place the slices on a platter for easy snacking. Or set up a DIY station with a variety of topping ingredients; manchego cheese, jámon ibérico, roasted peppers, olives or anchovies, so guests can create their own custom Pa Amb Oli.
Tapas: Try it as tapas alongside of Scampis Diaboliques or Funghi Trifolati. Enjoy them together or use them as tasty toppings!
Vegetable Sides: Enjoy it with Espárragos or with a crisp, refreshing salad made from mixed greens, cucumbers, olives and a simple vinaigrette for a light and healthy vegetarian lunch.
Drinks:
- Serve our Limonata with it for an instant Mediterranean touch!
- Pair it with a refreshing Cava Sangria or a crisp, dry white wine.

Substitutions & Variations

Bread: For a twist or for convenience, try Pa Amb Oli with sourdough, focaccia, whole wheat, rye or ciabatta.
Aioli: We sometimes replace the olive oil with a dollop of aioli for a delicious alternative.
Avocado oil: Use avocado oil for a milder, creamy option.

FAQs

The way to pronounce it is ‘pahm boh-lee’, with the stress on ‘pa’ and ‘boh’.

Pa Amb Oli doesn’t take much time to make and is best enjoyed fresh, so you can taste the crisp, warm toast contrasting the juiciness of the tomato.

A staple in Mallorca, Ramallet tomatoes are cherished for their unique flavor and ability to last through winter, thanks to the traditional method of stringing them up to dry after harvest.