Aubocassa

Albocàsser is a magnificent paradigm of Mallorcan possessió, where history, heritage and agricultural exploitation are combined in an exemplary way. The possessió architecturally preserves all the vestiges of its long history: medieval remains, a Renaissance chapel (one of the most outstanding of the Mallorcan countryside and of which there is evidence of its existence of the fourteenth century), a spectacular winery, large agricultural stays, etc.

Albocàsser is, after all, a magnificent example of the rural history of Mallorca with a great future projection.

Description

Following the same principles that govern winemaking, the owners of Bodegas RODA entered the world of olive oil. In fact, wine and oil share common characteristics: both are extracted from a small fruit and both keep fruity aromas and aromatic herbs inside. According to Agustín Santolaya, general director of AUBOCASSA, they learned to look at the olive oil with a new perspective, like "a fresh fruit juice in its moment of seasoning".

As in the vineyards, the cultivation system of the olive trees is respectful to the maximum with the soil, the native flora and fauna, using to a minimum the fertilizers and phytosanitary products. The soils of the farm are kept with natural grass to prevent erosion and promote the reproductive cycles of beneficial insects.

AUBOCASSA, from tradition, is committed to technological innovation in order to optimize the quality of its products, preserving the ancestral qualities of the Arbequina olive variety. Its objective is to transmit the sensations of the landscape of the estate and the island of Mallorca.

Extracción de Aceite de Oliva Virgen Extra

Botellas de Aceite de Oliva Virgen Extra AUBOCASSA y L´AMO

Harvest

In AUBOCASSA reigns the philosophy that no olives should touch, nor is it collected from the ground. For this, an umbrella system with vibration is used, which shakes the olive tree making most of the olives fall. The rest is harvested using manual motorized tools by qualified operators.

Immediately the harvested olives are taken to the mill to be washed, defoliated, remove possible branches and other unwanted and heavy element, in order to start the grinding process.

Elaboration

The exquisiteness of AUBOCASSA and L'AMO AUBOCASSA oils requires that all the olives from the tree be collected, without a single one having touched the ground, forcing great attention to be paid to the method of harvesting. It must be a mechanical system that allows the olives to be harvested at the optimum time, without falls, and taken to the mill in the shortest possible time.

With these objectives set, AUBOCASSA decided to build its own oil mill among the olive trees, which allows the oil to be extracted at the same time as the olive is harvested, without waiting or transport.

A project that the brand had in mind since the first harvest came on the market, in 1998, and that became a reality after achieving its own consolidated production, to which are added the agreements with nearby farms that allow reaching the amount of olives that makes the investment viable.

The new oil mill revolutionizes the Spanish oil sector with a change in the process of beating the olive paste and the way to temper it, thus transmitting to the oil the maximum quantity and quality of aromas.

The olives, once cleaned, are ground in a mill of toothed discs and the paste arrives directly at a tempering process that manages to acclimatize it to the desired temperature in a few seconds, preventing the pasta from being in the blenders too long with risk of possible oxidation and loss of aromas.

This system is used for the first time in Spain becoming a very important advance for the oil sector of the highest quality.

The magnificent oil obtained is then preserved in inertized stainless steel tanks (with inert gas), where it will wait to be bottled.