SOILS CHARACTERISTICS
Varied soils. Heterogeneous, ranging from deep, rich soils to very poor soils.
Qualification:
Extra Virgin Olive Oil
Varieties:
Picual, Arbequina and other Mallorcan varieties.
Origin:
Different plots of the Pla of Mallorca (Mallorca)
Harvested:
October and November de 2025
Appearance:
Powdery and opalescent, as befits an oil that has not been filtered.
Colour:
Between greenish yellow and yellowish green, depending on the light in which it is viewed.
Nose:
Extraordinarily subtle. With your nose out of the glass, you can appreciate delicate citrus aromas reminiscent of lemon peel and pink grapefruit. Notes of freshly cut grass combine with the sensation of an orchard. Ramallet tomatoes stand out, both the plant and the open fruit, as well as green leafy vegetables. The overall aroma is that of a finished gazpacho. Fruits such as green banana and fresh almonds appear. This vintage is more intense than usual, perhaps due to the summer weather.
Palate:
Silky and enveloping texture, with many fruity notes reminiscent of the aromas described. Long and very fresh, with sensations of sweet fruit and a very slight bitterness and pungency that stimulate the taste buds. An extraordinary oil for finishing fish dishes, soups, legumes and for use in raw sauces such as mayonnaise. It goes perfectly with desserts and fruit.
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.
1. 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.
