Premium Extra Virgin Olive Oil. Variety: 100% Arbequina.
We came from an extraordinary harvest and the olive farmers expected a more meagre year and the summer was especially hot.We started picking with perfect weather conditions. Halfway through the harvest, rain and wind set in which prolonged the picking towards the end.
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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.



Premium Extra Virgin Olive Oil




100% Arbequina


Pla de Mallorca, Finca Aubocassa, Manacor (Mallorca)


November 2023



Aubocassa always has an opalescent and slightly cloudy aspect due to the fact that it is not filtered. Depending on the light, one can see yellow and green notes, the usual tones of the arbequina variety.


Rotating the glass enough to cover the walls and then straightening it vertically, the aromas will be stratified by density, allowing the differentiation of aromas from the most subtle to the heaviest. In the glass, resides the smell of a vegetable garden with prevailing Ramallet tomato which combines with the aromas of other vegetables to give the impression of a freshly made Gazpacho. The essence of artichoke makes a subtle appearance. The fruity notes of green banana and apple also appear, and in the background, the aromas of nuts and especially green almond arrive. The feeling of the rich variety of Mallorcan herbs and plants appear alongside a bouquet of wild Mediterranean flowers and the delicate details of the mastic bushes that grow around the estate.


The first sensation is of silkiness, fullness, and freshness. We then perceive the fruits and vegetables that we appreciated earlier 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 though the light and the sweetness of Mallorca are the main characteristics. The perfect balance of an unforgettable landscape creates an elegance and freshness that elevate the uniqueness of Aubocassa.


Put a little oil in a transparent stem glass.


Clean filtered (bright), clean decanted (transparent), veiled, veiled-opalescent.


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.


Watery, fluid, silky, unctuous, oily, rough.


Fresh, fruity, green, sweet, almondy, bitter, sharp (mouth, throat)


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.

Learn more about olive oil tasting.


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