Mallorcan galletas d’oli of the Quely type have been known since 1850 or so. Some sources say that this dry, slightly salty biscuit was the invention of a British sailor. Whatever. Its elaboration undoubtedly is related to the demand of the navigating seafarers; they needed to be supplied with a product with characteristics very similar to bread, nutritive and lasting, to be part of the food supply during long oceanic passages.
Few things are more significantly Mallorcan than these small galletas. They make a perfect snack to go with a drink or to be given to children as a snack when off to school or to the beach. Galletas can be eaten straight from their package or with a multitude of spreads, from pure olive oil to sobrassada, and from cheese to paté.
The best known galletas d’oli come from the house of Quely in Inca. Quely has now chosen Rafa Nadal as their public face. I personally prefer the Rossellons make, also from Inca. The best, however, are likely to be made by your local panaderia. Ask your baker if they make their own galletas d’oli and if so, try them. I bet you will agree; artisanal bread biscuit baking is always best.
The photo was taken in Felanitx, Mallorca, Baleares, Spain. The date: February 7th, 2010. The time was 09:18:14.