Local producer AUBOCASSA

For Aubocassa, the extra virgin olive oils that the estate produces are “the juice of a fresh fruit at its perfect moment of ripeness”, an ode to the olives that grow on this ancient estate in Manacor, Mallorca, which are helped to reach their moment of perfection by the Mediterranean sunshine in which they bathe.

Aubocassa olives fall under the “Oli de Mallorca” Protected Designation of Origin. Two types are currently produced: Aubocassa, made entirely from Arbequina olives, and L’Amo, which uses both Arbequina and Picual varieties and is named in homage to Sebastià Portell Bover, who for 37 years was amo or the master of the estate, the man who took care of it all.

The entire olive oil production process takes place on the estate itself. Its philosophy is that no olives shall touch the ground when being harvested. The olives are taken to the pressing plant, where they are carefully washed before undergoing a process that lasts at least two hours, and which culminates in the extraction of the prized oil, green in colour, intensely aromatic and notable for the fruity, floral notes that the land has bestowed to enrich the overall quality of the oil.

Aubocassa is the commercial name, inspired by the estate’s original name: Albocàsser, which dates back to the times of al-Andalus, which means that visitors to the estate are able to journey through part of Mallorca’s ancient history. Following the Catalan-Aragonese conquest of the island, Albocàsser came into the hands of Count Nuño Sans, and later those of the Andreu family, from Manacor. Over the years it has been owned by various members of Mallorca’s nobility, such as the Despuig, Verí and Puigdorfila families, and at one point was the property of the financier Joan March Ordines. It was later acquired by the current occupants, the Oliver family. The current phase in the estate’s history began in December 1998, as a project by Mario Rotllant, owner of Agrícola Aubocasser and co-owner of Bodegas Roda.

As with its family tree, the landscape of Aubocassa also bears witness to the estate’s farming and livestock past, with both cultivated and wild olive, fig, carob and almond trees, a former winery, cisterns that collected water and the small chapel that forms part of the estate. It’s exactly what customers and visitors come looking to find: culture and heritage, gastronomy, history and a real sense of authenticity.