In 1996, when Joan Benet proposed to create the first extra virgin olive oil to be marketed in Ibiza, he had a clear idea: to recreate the intense and fruity flavour of the olive oil of his childhood, while providing a softness and delicacy which had been lacking. To achieve this, Joan departed from two previous assumptions which was unheard of on the island. On the one hand, he created a plantation where each tree was treated with ‘mimo’, in a personalized way. Pruning, treatments and irrigation would take into account the needs and situation of each olive tree, so that it could prosper and offer the best of itself. Joan also replaced the traditional mill of the ‘Casa Payesa’ (farm) with a state-of-the-art mechanical process that would allow the control of temperature, reduce oxidation times, balance acidity and ensure hygiene throughout the process. The oil Joan Benet is bottled under the denomination Oli D’Eivissa. It is a coupage of the varieties Arbequina (90%), considered by numerous experts as the most delicate and complex, and Picual (10%), very intense and of great strength, a fact that favours the conservation of oil in the long term.
Extra virgin olive oil