Soil characteristics
Limestone flakes in laminar arrangement with interleaved clay layers. 80% of the land is covered with stones. Poor soil, very suitable for growing Mediterranean woody species.
Qualification:
Premium Extra Virgin Olive Oil
Variety:
100% Arbequina
Origin:
Pla de Mallorca, Finca Aubocassa, Manacor (Mallorca)
Harvested:
October and November 2025
Colour:
Opalescent in appearance, due to the fact that it is not filtered, it has a greenish yellow colour.
Nose:
It opens with delicate citrus aromas reminiscent of lemon peel and freshly cut grass. Notes of Mediterranean orchards then emerge: ramallet tomatoes, artichokes and the sensation of freshly prepared gazpacho. The fruitiness reveals hints of green banana and apple, wrapped in hints of tender almonds and pistachios.
Palate:
On the palate, it is smooth and elegant, with a silky texture that makes it full-bodied and enveloping. Sensations of fresh fruit and vegetables predominate, enlivened by a very subtle spiciness that adds energy to the whole, without any marked bitterness.
It evokes the peaceful and luminous landscape of Mallorca.
Put a little oil in a transparent stem glass.
Appearance:
Clean filtered (bright), clean decanted (transparent), veiled, veiled-opalescent.
Tonality:
Golden-yellow, yellow, greenish-yellow, yellow-green, green, dark green.
Unctuousness: (moving the glass)
Swill to moisten the walls of the glass
2. Let it rest for a few seconds.
3. Smell the aromas that emanate from the glass without sticking your nose in.
4. Introduce the nose into the cup (heavier aromas).
Types of aromas:
Green: Citrus, meadow grass, golf greens, vegetables – vegetable garden, green leaves, fig leaves, bitter greens, green wood.
Fruit: Apples, pears, strawberries, bananas, kiwis, lemons, mandarin oranges, grapefruit, green olives, ripe olives.
Vegetable: Tomatoes (plant, green, ripe, cooked), gazpacho, lettuce, green beans, cabbage, watercress, artichokes.
Chemical: Chemist’s, acetone.
Nuts: Almonds, pine nuts, pistachios, hazelnuts.
Aromatic: Spearmint, thyme, rosemary, sage, peppermint, dried herbs.
Mineral: Gas, phosphorus, graphite, gunpowder.
Take a sip and pass it all over the surface of the mouth.
2. Let some air pass through the olive oil.
3. Keep it a few seconds at mouth temperature.
4. Swallow it.
Texture:
Watery, fluid, silky, unctuous, oily, rough.
Taste:
Fresh, fruity, green, sweet, almondy, bitter, sharp (mouth, throat)
Aftertaste:
Intensity (short/long, flat/voluminous), taste (fresh, fruity, sweet)
In professional olive oil tastings, a small rounded cobalt blue or amber glass is used, which is covered with a watch glass. Before tasting, they are heated in a yoghurt maker at 28 ˚C, so the aromas volatilise. It is smelled in short aspirations, lifting the glass. The colour is not considered important.
This method, which is good for classifying the olive oils by quality, seems inappropriate for a descriptive, hedonistic tasting. We consider the appreciation of appearance and tonality very important to approach the virgin olive oil with pleasure and the logistics should be simpler, so that it can be repeatable anywhere (restaurants, bars, homes, etc.).
We propose a method using transparent glass wine glasses with a wide receptacle to allow the aromas to accumulate and stratify.
The descriptors are collected in families so that the taster can think separately about each of them while tasting (vegetables, fruits, flowers, and so on).
It is not a question of looking for all of them in one oil. We have tried to describe a large number of notes that can be present in the different types of oil found on the market.
With practice, one can identify other hidden olfactory and gustatory registers present in this wonderful product. This can be turned into a fun, educational, entertaining activity for the senses.
