Oro Del Desierto Hojiblanca Organic Extra Virgin Olive Oil
A complex and powerful olive oil
PHP 2,549.00
Aubocassa
Aubocassa Arbequina Olive Oil
Rich and brilliant
Temporarily out of stock
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This Aubocassa Olive Oil is made with 100% Arbequina olives, and has delicate fruit and vegetable aromas that follow through to the palate.
Aubocassa
Aubocassa Arbequina Olive Oil
Rich and brilliant
This Aubocassa Olive Oil is made with 100% Arbequina olives, and has delicate fruit and vegetable aromas that follow through to the palate.
Temporarily out of stock
Get an email when it’s available again.
Try these instead
Similar finds, available now.
Tasting Notes From The Curator
Made with 100% Arbequina olives, the Aubocassa Arbequina Olive Oil brings about images of Mediterranean summers. It has a greenish yellow hue, with delicate aromas of lemon peel, lemon tree leaves, and freshly cut grass. The nose evolves into vine tomato notes, with hints of artichoke and banana.
It has a silky and full mouthfeel, bringing back the flavors of the fruit and vegetable detected in its scent. You also get notes of fresh almonds that deepen the flavor, as well as a mild spiciness. The Aubocassa Arbequina Olive Oil is a brilliant olive oil, marked by a wonderful richness instead of a bitterness.
Preparation And Pairings
Extra Virgin Olive Oil goes well with bread, soups, salads, and bruschetta. You may also sprinkle it over pasta, veggies, meat, and fish as a salad dressing ingredient. Pour a little Aubocassa Arbequina Olive Oil on a shallow plate and drizzle with balsamic vinegar to produce a traditional bread dip. Serve with fresh bread and a scoop of burrata.
A New Lease On Life
In December 1998, Aubocassa was the first of the new generation of Spanish olive oils to hit the market, marking a watershed moment in the olive oil industry. It was the first commercial plantation in the "Pla de Mallorca" region, and it sparked the growth of agriculture in the area. The estate is located on the east coast of Mallorca, in the municipality of Manacor. It is a long-abandoned inherited estate with records reaching back to the 12th century.
The development of the new oil mill, which is housed within one of the property's original buildings, exemplifies the integration of modern and traditional. Time has left behind a sample of the various crops that have shaped the Mallorcan landscape. The soils are limestone, created by horizontal slabs that have fertile clay accumulations between them. The Arbequina variety is grown entirely on the farm's 7,600 olive trees, which were planted between 1996 and 1997.
Storage Instructions
Olive oil should be stored in a cool, dry, dark cupboard, away from the heat and light. Choose a spot in the kitchen that's away from the oven. The best temperature for storing oil is from 13 to 21°C.
Made with 100% Arbequina olives, the Aubocassa Arbequina Olive Oil brings about images of Mediterranean summers. It has a greenish yellow hue, with delicate aromas of lemon peel, lemon tree leaves, and freshly cut grass. The nose evolves into vine tomato notes, with hints of artichoke and banana.
It has a silky and full mouthfeel, bringing back the flavors of the fruit and vegetable detected in its scent. You also get notes of fresh almonds that deepen the flavor, as well as a mild spiciness. The Aubocassa Arbequina Olive Oil is a brilliant olive oil, marked by a wonderful richness instead of a bitterness.
Extra Virgin Olive Oil goes well with bread, soups, salads, and bruschetta. You may also sprinkle it over pasta, veggies, meat, and fish as a salad dressing ingredient. Pour a little Aubocassa Arbequina Olive Oil on a shallow plate and drizzle with balsamic vinegar to produce a traditional bread dip. Serve with fresh bread and a scoop of burrata.
In December 1998, Aubocassa was the first of the new generation of Spanish olive oils to hit the market, marking a watershed moment in the olive oil industry. It was the first commercial plantation in the "Pla de Mallorca" region, and it sparked the growth of agriculture in the area. The estate is located on the east coast of Mallorca, in the municipality of Manacor. It is a long-abandoned inherited estate with records reaching back to the 12th century.
The development of the new oil mill, which is housed within one of the property's original buildings, exemplifies the integration of modern and traditional. Time has left behind a sample of the various crops that have shaped the Mallorcan landscape. The soils are limestone, created by horizontal slabs that have fertile clay accumulations between them. The Arbequina variety is grown entirely on the farm's 7,600 olive trees, which were planted between 1996 and 1997.
Olive oil should be stored in a cool, dry, dark cupboard, away from the heat and light. Choose a spot in the kitchen that's away from the oven. The best temperature for storing oil is from 13 to 21°C.
Curated Selection
