Greenish yellow with considerable tonality
On lifting the glass, fresh notes appear which recall green-leaved vegetables and the olive grove, with great intensity and transparency.
Inside the glass, the primary features are artichoke, spinach, watercress and tomato plant. Very reminiscent of mastic and of roadside bushes and grasses.
A note of salty breeze and moist earth always appears in L’AMO.
Friendly and silky with a certain degree of bitterness evoking the plants which appeared in the nose: artichoke, spinach and watercress.
Nuts, especially pistachio and green almond, remain in the aftertaste.
A slight spiciness tops off an incredible olive oil, with character, pedigree and elegance.
Professional oil tasting sessions involve the use of small rounded cobalt blue or amber glasses that are covered with a watch glass dish.
Prior to the tasting session, the glasses are placed in an electrical warming bath set at 28 ˚C in order to release the aromas. While raising the glass, the taster takes short inhalations. Colour is not taken into consideration.
Whilst the above method is ideal for classifying the quality of an olive oil, it’s not the ideal approach for an evocative and pleasurable experience. That’s why at Aubocassa we prioritise the enjoyment of the oil’s flavour, but also appearance and colour. Our simply organised tasting sessions mean they can be held in a restaurant, bar or home.
We use large transparent wine glasses in which the aromas can accumulate and stratify. We put the descriptors in different categories so that the taster can consider each one separately whilst tasting (fruit, vegetables, flowers…)
The aim isn’t to identify all these attributes in one oil, rather we aim to describe the wide variety of notes that can arise in the different types of olive oil on the market.
We wouldn’t be surprised if the tasting led to the identification of other organoleptic properties that are concealed within this wonderful product. A tasting session is without doubt an enjoyable and enlightening experience for your senses.
Pour a little oil into a transparent glass.
clean filtered (shiny), clean decanted (transparent), veiled, veiled opalescent
golden yellow, yellow, yellow-green, green-yellow, green, dark green
move the glass to appreciate the viscosity of the oil
Wet the inner walls of the glass.
Leave to settle for a few moments.
Breathe in the scents from the glass without placing your nose inside.
Place your nose in the glass to appreciate the heavier scents.
Types of scent:
Citric fruits, grass, golf green, kitchen garden – vegetable, green leaf, fig leaf, bitter green, green wood
Apple, pear, strawberry, banana, kiwi, lemon, mandarin, grapefruit, unripe olive, ripe olive
Tomato (plant, green, ripe, cooked), gazpacho, lettuce, runner bean, cabbage, watercress, artichoke
Almond, pine nut, pistachio, hazelnut
Mint, thyme, rosemary, salvia, mint, dried herbs
Gas, phosphorus, graphite, gunpowder
Take a sip of oil and swill it around your mouth cavity. Allow a little air to pass through the oil. Keep it there for a few moments to reach mouth temperature and then swallow.
Aqueous, fluid, silky, viscous, slick, rough
Fresh, fruity, unripe, sweet, almond, bitter, peppery (mouth, throat)
Intensity (short / long, flat / full bodied), flavour (fresh, fruity, sweet)