The history of Extra Virgin Olive Oil in Mallorca dates back to Roman times, when olive cultivation was introduced to the island around the 1st century BC. Over the centuries, olive oil production has become an integral part of the Mallorcan economy and culinary tradition.
In 2002, the Protected Designation of Origin (PDO) Oli de Mallorca was established to ensure the quality and authenticity of the oil produced on the island. This certification covers the entire production process—from cultivation to packaging—and only allows the use of Empeltre, Arbequina, and Picual olive varieties. Cultivation methods, harvesting techniques, extraction processes, organoleptic characteristics, packaging, and labelling are all strictly regulated to guarantee the highest quality standards. Regular inspections are carried out across olive groves, oil mills, and packaging facilities associated with the PDO.
Certified packaging bears the PDO Oli de Mallorca seal, along with a control number that guarantees its origin and quality. This number can be entered on the official website olidemallorca.es to access more information about the oil.
In 2009, 5,000 olive trees were planted on our estate, located between the old Sineu road and the historic buildings of the house. Our first harvest took place in 2012, yielding just 3,650 litres of oil. Since then, production has grown steadily, exceeding 35,000 litres in recent harvests. In 2019, an additional 1,123 trees were planted, bringing the total to 6,123 olive trees in production today.
Oli Son Mir is a carefully crafted blend of two olive varieties that perfectly complement each other, particularly when grown in the distinctive soil and climate of Mallorca. Picual provides structure, complexity, and enhances the characteristics of the oil, while Arbequina contributes fresh, fruity notes. The result is a well-balanced, smooth, and exceptionally pleasant olive oil—its qualities beautifully reflected in the tasting notes.
Our olives are harvested using gentle vibrating machines that allow them to fall naturally onto nets placed beneath the trees. They are then carefully gathered and transported in ventilated containers to the Sóller Cooperative, where they are pressed immediately to minimise oxidation.
In line with the highest standards for premium extra virgin olive oil, we use cold extraction methods, carried out exclusively through mechanical processes using state-of-the-art technology.
We offer two packaging formats: elegant glass bottles and aluminium tins.
We carefully select our suppliers based on product quality, value for money, and the backing of professional, trustworthy teams. Our priority is to ensure that each product reaches the final customer in perfect condition.
As a proud Ecoembes partner, we ensure our packaging complies with environmental standards and is fully recyclable. Each package is clearly labelled with disposal instructions for tins, glass bottles, and caps.
Oli Son Mir features a medium-intensity ripe fruitiness with subtle hints of green fruit. On the nose, it reveals aromas of almond, banana, apple, and gentle herbaceous notes. On the palate, it offers a delicate bitterness and a pleasant spiciness that balances its natural sweetness. The freshness intensifies in the mouth, leaving a lasting almond finish that echoes the aromatic profile.
A versatile olive oil, perfect for enhancing any dish—whether during cooking or as a finishing touch.
