The wonderful world of olive oil
At first glance, the photograph before you may appear to be simply a pretty olive branch. However, we suggest you take a closer look, as what you are in fact looking at is the AUBOCASSA factory.
On reaching the wonderful world of olive oil – from the complex universe of wine – the first thing that impressed us was how such a humble fruit was the sole creator of a magnificent liquid that can be used instantly or stored for years to come. Olive oil: the only vegetable oil that can be consumed without the need for any chemical processing.
We were taken aback by how the oil developed within the olive itself, how its colour, scent and flavour would transform from a herbaceous, bitter and peppery green to a silky, smooth and sweet yellow.
In the course of this organoleptic pilgrimage there is a sublime moment when a myriad of fruits come together to lend their scent: aromatic herbs, tomatoes, apples, bananas, kiwis, grapefruits, vegetables… all united within one single olive, paying tribute to the quintessential Mediterranean icon.
It’s as if the intention is to produce a unique instant of glory, which will hopefully be released – at the very last moment – from the unstoppable biological process and be savoured the world over in the form of a new concept of olive oil.
Fresh fruit juice made from the ripest fruit.
In simple terms, this is what AUBOCASSA is all about.
Aubocassa’s estate (Albocàsser) is located on the Balearic island of Mallorca, in the municipality of Manacor, to the east of the island. This corner of the island is amongst the few places that remain true to Mallorca’s agricultural roots and flavours.
The estate dates back to the 12th century and it bears witness to the different crops that have been grown on the island over history, shaping the landscape of Mallorca. The wild olive trees are a clear reminder of how the area’s past is tied to olive oil; the cellar speaks of its glorious wine growing years; the pens and enclosed shady pastures remind us that livestock has also been a form of agriculture here; the old rainwater catchment cisterns point to the value placed on resources in the Mediterranean; and the almond, fig and carob trees are the hallmark of agriculture in the 19th and 20th centuries.
The chapel on the estate has been a witness to this evolution and – together with two cypress trees – it oversees the revival of the olive groves and the emergence of a surprising olive oil.
The limy soils are arranged in thin horizontal layers interspersed with deposits of fertile clay. Tree roots use the fissures to bypass the layers as they keenly explore the different strata.