The Properties of the Olive Oil
The Aceite de Mallorca designation of origin distinguishes between two types of oil, based on the moment when the olives are harvested: a factor that determines the different physical, chemical and organoleptic properties of both types of oil.
The first type of oil, described as fruity, is made with healthy green olives. From a sensorial perspective, it has a fragrance that reflects this fruitiness, with a bitter, spicy quality and yellowish-green colour.
The Monnaber Nou olive oil is included at the second type of oil, described as sweet, is mainly made of ripe olives.
Its main characteristic is its sweetness or mildness, with virtually no bitter or spicy quality. The colour of this oil ranges from straw yellow to gold.