AUBOCASSA
Premium Extra Virgin Olive Oil. Variety: 100% Arbequina.
We came from an extraordinary harvest and the olive farmers expected a more meagre year. Since October 2020, a drought has been the main characteristic of the olive cycle, and the summer was especially hot. As was expected with these conditions, the production was sparse. The olives matured very quickly, and westarted picking with perfect weather conditions. Halfway through the harvest, rain and wind set in which prolonged the picking towards the end. Although the quantity was less than usual, the yield was above average and compensated for the lower production.
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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.

TASTING TECHNIQUE

Qualification:

Premium Extra Virgin Olive Oil


Acidity:


0,1º



Variety:


100% Arbequina


Origin:


Pla de Mallorca, Finca Aubocassa, Manacor (Mallorca)


Harvested:

October and November 2021

TASTE

Colour:


Yellow and green notes dominate its appearance.


Nose:


Putting the glass horizontally to moisten the inside with the oil by rolling it and then returning it to a vertical position stratifies the aromas, allowing to separate the tasting. The first impression is spectacular. The delicate aromas of lemon and recently cut fresh grass float over the glass. In the glass resides the smell of a vegetal garden with the Ramallet Tomato as its king and combines with the aromas of other vegetables and gives the impression of a fresh mixed Gazpacho. The fruity notes of green banana and apple appear, and, in the background, the aromas of nuts and especially green almond. The feeling of the rich variety of Mallorcan herbs and plants appear alongside a bouquet of wild Mediterranean flowers and the delicate details of teh mastic bushes that grow around the estate.



Palate:


The first sensation is of silkiness, fullness and freshness. We then perceive the fruits and vegetables that we appreciated earlies in the nose. The fresh almond plays a special role, and we note a certain spiciness that enlivens the whole ensemble. There is no bitterness at all but the light and the sweetness of Mallorca reign.

APPRECIATIONS IN THE VISUAL SPHERE

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)

TASTING TECHNIQUE

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.

Learn more about olive oil tasting.

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