Experts agree that the Mediterranean diet is the best way to maintain a healthy lifestyle, and the highlight of its cuisine is olive oil. The quality of Ibiza’s olive oil is increasingly acknowledged and various cooperatives and oil mills have been created where small and large producers come together to create their own ‘liquid gold’. Most of the production is made with Arbequina, Empeltre and Picual varieties, but more and more different types of olives are being introduced to give fresh nuances to the oils produced on the island. For this reason, the Consell d’Eivissa is currently in the process of obtaining the Protected Geographical Indication for this oil, which is a further step in towards the recognition of its quality.
At present there are nine producers that make up the “Oli d’Eivissa” brand: Oliada, Can Miquel Guasch, Joan Benet, Can Rich, Es Pla de N’Ortiz, Oli Can Garrovers, Balanzat, Can Nefra and Can Domo. Some of them produce organically and others do so through integrated production, but all give rise to an extra virgin olive oil of great quality and purity. The Oli d’Eivissa brand is the guarantee that all these producers produce their oils on the island and that they have passed the most stringent quality controls.
Olive growing and oil production are closely linked to Ibiza’s history. There are historical references to olive oil production dating back to 450 BC. There are many reliable references to the importance of this activity, and as recently as 2003 an inventory of old oil mills was drawn up in which up to 211 historical relics were found to prove the long history of oil production on the island.
On the one hand, the calcareous soils and the island’s sun are ideal for olive growing, and on the other hand, the mild temperatures on Ibiza in spring are conducive to flowering and pollination. In addition, the high summer temperatures mean that ripening is rapid and provide the perfect conditions for the stable production of high-quality oils.