Did you know Ibiza has made olive oil since 450 BC?
Long before the island became a must-visit destination, it was an olive oil granary for the Phoenicians and Carthaginians.
This terroir, one of the oldest in the western Mediterranean, has survived the centuries, the Romans and the Moors to give us an exceptional product today.
The figures speak for themselves.
They show a thriving industry from antiquity: in the 3rd century BC, 23 estates were already producing up to 60,000 litres a year. It was so important economically that in 1398 the Llibre del Mostassaf d’Eivissa strictly regulated its trade.
It was so successful that in 1686 Governor Gaietà Soler had to take a drastic step: banning private exports.
Ibiza oil was so sought after abroad that the islanders were starting to run short for their own cooking!
The secret of Ibiza’s olive oil terroir: earth, sea and sun
What makes Ibiza oil so distinctive? It is the result of an “island alchemy”:
- The soil: limestone ground gives a subtle, almost salty minerality.
- The climate: generous sunshine combined with the moisture of the sea breeze (the llebeig).
- The know-how: a mix of ancestral tradition and modern precision.
Ibiza oil is not just “fatty”, it is aromatic.
Its character comes from a blend of three star varieties:
- Koroneiki: the Greek touch, bringing herbal liveliness and a peppery finish in the throat.
- Arbequina: for softness, with notes of apple and fresh almond.
- Picual: for strength, adding body and excellent resistance to oxidation.
A PGI since 2020
Since October 2020, the “Aceite de Ibiza / Oli d’Eivissa” name has had Protected Geographical Indication (PGI) status. It is not just a label: it guarantees a cold-pressed extra virgin oil (mechanical extraction only), from olives picked at peak ripeness on Ibiza’s soil.
Today the island has 107 hectares of groves and four traditional mills, called trulls. They are the heart of production, turning around 440 tonnes of olives into a clear, golden oil.
Did you know? Some of Ibiza’s olive trees are a thousand years old. Their trunks, sculpted by wind and time, are living monuments you can still admire on the plains of Sant Mateu.
A deliberate rarity, to taste on the spot
Far from industrial standards, Ibiza oil cultivates its rarity. Production is small and kept mainly for local tables and delicatessens. To discover it, visit Almazara Joan Benet or the olive groves of Can Rich (which grows 3,000 olive trees as well as its vines). The harvest takes place in November and December, the best time for a visit.
The local ritual: enjoy it simply on a slice of pa pagès (local country bread) rubbed with tomato and sprinkled with a pinch of Ibiza sea salt.
