L’AMO

For 37 years, Sebastià Portell Bover was the master (l’amo) of the property. When we arrived in Majorca, we understood that, thanks to his good work, a whole tradition had been preserved.
We want this oil to be a tribute to his good work. We give him all our gratitude and affection for preserving and caring for the land.

Grade:
Extra Virgin Olive Oil
Maximum acidity:
0,1º
Variety:
Arbequina and Picual.
Provenance:
Pla de Mallorca, Finca Aubocassa, Manacor, (Majorca)
Harvesting dates:
October and November 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:

Slightly opalescent, indicating that the oil has not been filtered.

 

Nose:

Very intense aromas that denote freshness.Fresh grass on the edges of the road and herb flowers. At cup level, whiffs of spearmint and peppermint clear the nose, giving a great sensation of freshness.. Inside the glass: tomatoes, tomato plant and olive leaves,chlorophyll. In the background,pleta mastic and pleta shrubs. (The pleta is the wooded area surrounding farms in Majorca).Peaches, green pistachios and lemon leaves.

Salty breeze and fresh earth.

 

Mouth:

Fluid texture and freshness. Green almonds, green grass, with medium-sharp notes.Spearmint, peppermint and pistachios.

Enveloping and elegant, with the personality and traits of the Majorcan Pla.

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.


Unctuosity:
(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)

L’AMO

For 37 years, Sebastià Portell Bover was the master (l’amo) of the property. When we arrived in Majorca, we understood that, thanks to his good work, a whole tradition had been preserved.
We want this oil to be a tribute to his good work. We give him all our gratitude and affection for preserving and caring for the land.

Grade:
Extra Virgin Olive Oil
Maximum acidity:
0,18º
Variety:
Arbequina and Picual
Provenance:
Pla de Mallorca, Finca Aubocassa, Manacor, (Majorca)
Harvesting dates:
October and November 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:

Slightly opalescent, indicating that the oil has not been filtered.

Nose:

Very intense aromas that denote freshness. Fresh grass on the edges of the road and herb flowers. At cup level, whiffs of spearmint and peppermint clear the nose, giving a great sensation of freshness. Inside the glass: tomatoes, tomato plant and olive leaves, chlorophyll. In the background, mastic and pleta shrubs. (The pleta is the wooded area surrounding farms in Majorca). Peaches, green pistachios and lemon leaves.

Salty breeze and fresh earth.

Mouth:

Fluid texture and freshness. Green almonds, green grass, with medium-sharp notes. Spearmint, peppermint and pistachios.

Enveloping and elegant, with the personality and traits of the Majorcan Pla.

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.


Unctuosity:
(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)

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