Product and tast

Technical report

Extra virgin olive oil

Maximum acidity

100% arbequina olives.

Aubocassa Estate, Manacor (Mallorca)

October and November 2017

Soil Types 
Alternating layers of calcareous stone and clay soils. 80% of the soil´s surface is covered with stones. Poor soil, highly suitable for woody Mediterranean plants.


Green with hints of yellow

Powdered, opalescent

Very intense, one can appreciate 5cms above the glass the citrus notes of lemon zest and lemon leaf. As the glass approaches the nose it is fine herbs and mastic that take their turn. At the rime of the glass, an orchard appears with the Mallorcan “ramallet” tomato as the main character. Within, fruit appears, apple, peach, pear and kiwi. In the back are the nuts, but above all, green almond.

The texture is fluid and fresh, leaving a pleasant and very gentle feeling. Green almond and fresh fruit sheath the tongue. Delicate and intense. A slightly peppery feeling stimulates the taste buds.

Well balanced, clean and transparent.

Milling system

First cold pressed Temperature 27 ˚C

Tasting report

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.

Visual characteristics


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


Chemist’s, acetone

Dried fruit:

Almond, pine nut, pistachio, hazelnut

Aromatic herbs:

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)