AUBOCASSA

Oil


Qualification:

Extra Virgin Olive Oil
Maximum acidity
0,1º
Variety:
100% Arbequina
Provenance:
Pla de Mallorca, Finca Aubocassa, Manacor (Mallorca)
Harvesting dates:
November and December 2018.

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.

Taste

Color:

Yellow green.

 

Appearance:

Opalescent

 

Nose:

Very intense, citrus aromas of lemon zest and lemon leaves are appreciable at a distance of 5 cm from the glass.
As it gets closer to the nose, fine green herbal and mastic aromas take their turn.
On the edge of the glass vegetable gardens and tomatoes on the branch take over the leading role.
Inside, lies the fruit: apples, peaches, pears and kiwis.
In the background, the nuts, particularly green almonds.
 

 

Mouth:

Fresh, fluid texture, leaving a very pleasant, amiable sensation.
Green almonds and fresh fruit coat the mouth.
Delicate and intense.
A light sharpness stimulates the taste buds.
Aubocassa.

Tasting technique

In professional 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 oils by quality, seems inappropriate for a descriptive, hedonistic tasting. We consider the appreciation of appearance and tonality very important to approach the 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.

Appreciations in the visual sphere

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.
Let it rest for a few seconds.
Smell the aromas that emanate from the glass without sticking your nose in.
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.
Let some air pass through the oil.
Keep it a few seconds at mouth temperature.
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)

AUBOCASSA oil

Qualification:

Extra Virgin Olive Oil
Maximum acidity:
0,18º
Variety:
100% Arbequina
Provenance:
Pla de Mallorca, Finca Aubocassa, Manacor (Mallorca)
Harvesting dates:
November and December 2018.

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.

Taste

Colour:

Yellow green

Appearance:

Opalescent

Nose:

Very intense, citrus aromas of lemon zest and lemon leaves are appreciable at a distance of 5 cm from the glass.
As it gets closer to the nose, fine green herbal and mastic aromas take their turn.
On the edge of the glass vegetable gardens and tomatoes on the branch take over the leading role.
Inside, lies the fruit: apples, peaches, pears and kiwis.
In the background, the nuts, particularly green almonds.

Mouth:

Fresh, fluid texture, leaving a very pleasant, amiable sensation.
Green almonds and fresh fruit coat the mouth.
Delicate and intense.
A light sharpness stimulates the taste buds.

Tasting technique

In professional 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 oils by quality, seems inappropriate for a descriptive, hedonistic tasting. We consider the appreciation of appearance and tonality very important to approach the 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.

Appreciations in the visual sphere

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:
Unctuousness:

Swill to moisten the walls of the glass.
Let it rest for a few seconds.
Smell the aromas that emanate from the glass without sticking your nose in.
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.
Let some air pass through the oil.
Keep it a few seconds at mouth temperature.
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)

Aubocassa

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