Marisol was founded in 2000 at Tavira, in the eastern Algarve, by Hans-Nico Böer and Andrea Siebert. Böer had lived in the Algarve since 1977 and had already written a book on the fish of the region. He died in 2011. The company moved to Olhão and in 2024 joined Necton, a Portuguese marine company based at Belamandil, between Olhão and Faro.
The salt comes from the traditional saltpans of the eastern Algarve, inside two protected areas: the Ria Formosa and the Sapal de Castro Marim nature reserves. Marisol does not own the pans. It works in partnership with the traditional producers who do.
The method has not changed much in a very long time. Salt is made between June and September, with no artificial heat, the seawater evaporating through sun and wind alone. Brine runs by gravity from the evaporation ponds into small crystallisers. The thin glistening layer that forms on the surface is the flor de sal, skimmed off by hand each day before the crystals gain weight and sink. The coarse salt underneath is then raked from the floor with wooden rakes, three to five times a season.
After harvest the salt is sun-dried, then hand-sorted to remove impurities and passed through metal detection. Nothing else is added and nothing else is done to it. The premium selection, Flos Salis, is sold in glazed stoneware crocks with a serving lid, made to be reused.
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