Castell Son Claret in Mallorca Is Making Its Own Olive Oil

"A lavish five-star castle-hotel set on a 326-acre estate just outside the medieval village of Es Capdellà, this refurbished 19th-century property offers world-class dining, private plunge pools, and a top-tier spa. The hotel is launching an exclusive estate-grown olive oil, pressed from roughly 100 olive trees on its grounds (a project nearly a decade in the making), with the first harvest due in mid-October and an expected yield of about 600 liters per year; the oil will be used in spa treatments, feature on the menus of both on-site restaurants — the Michelin-caliber Sa Clastra and the rustic Olivera — and sold to guests in the gift shop for around $35 a bottle. Culinary direction from chef Jordi Canto (35) emphasizes seasonal Balearic ingredients in a “Roots & Horizons” tasting menu (available in 5- and 8-course formats), with dishes like chicken escaldums, eggplant bonbons, crunchy fish croquettes, and an impossibly tender wagyu ribeye with pickled beetroots, dates, and black garlic, all paired with dynamic Spanish wines and served within the castle’s courtyard. The initiative also supports a local charitable collaboration (the Tree Regeneration & Vegetable Garden with ESMENT) that provides training and employment for people with intellectual disabilities, with olive oil proceeds benefiting the program. Room offerings total 43 rooms and suites, and rates begin at about $500 per night." - Brad Japhe