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EVOO AND THE ART OF BLENDING

Our mill master, an expert at blending, combines the single-varietal oil obtained from the olives produced by the mill in order to harmonise flavours and aromas.

It is all about finding the perfect balance, highlighting the different varietal attributes of the olives, enhancing the more subtle expressions and configuring the desired blending. Proportions also vary according to the harvest, given the impact that the weather may have had on the fruit.

As a result, the final oil is unique to each harvest and reflects the essence of the area, the ecosystem and the varietal properties of the tree and the fruit. An art of the senses seeking maximum expression and balance.

Searching for the perfect blend

The master miller produces different blends and tries an endless number of samples until finding the right one, mainly working with three types of Molí Coloma oil:

  • Varietal: oils produced with one of the varieties (Arbosana, Koroneiki and Arbequina). This enables us to create different oils that have their own identity.
  • Estate oils: oils obtained solely and exclusively from one of our estates. These are terroir oils.
  • Master miller blending: depending on the year’s weather, the olives develop in different ways. Every year, the master conducts parallel tastings of our freshly pressed juices to decide on the proportion that will comprise this product. This type of blending manages to combine different varieties and estates in order to produce the ideal oil for each harvest. This is not simply a combination of ingredients, but the final product manages to capture the greatest value of each of the different attributes.

The art of blending originates from a profound knowledge and careful selection of extra virgin oils with flavours, aromas and subtleties that vary from year to year. The work of the master miller is the sum of experience, professionalism, research and painstaking tasting work that focuses on obtaining the perfect blend from a taste and sensory standpoint.

EXPERIENCES: OLIVE OIL TASTING AND TOURISM

A joy in every mouthful

Extra virgin olive oil is a sensory experience, where flavours linger on the palate and in the memory. It is an earthly, Mediterranean pleasure that is naturally ours.

The delicious flavours and silky texture of our olive oil make Molí Coloma a first-rate experience, taking each dish to new levels of excellence.

To enjoy Molí Coloma is to sample the unique blend of tradition, heritage and nature. These elements come together to deliver a journey through the senses that spans the richness and diversity of the land in one amazing experience. A pleasant sensation that is the most essential cornerstone of the Molí Coloma brand.

What does EVOO tasting at Molí Coloma involve?

Tasting EVOO means perceiving the nuances of the type of olive, the degree of ripeness, the characteristics of the soil or the weather conditions of an oil through its aroma, flavour, body or colour.

The senses of smell and taste respectively allow us to conduct a sensory analysis of the predominant flavour-sensitive perceptions on the palate and volatile compounds in the nose.


Factors influencing oil tasting:

  • Sample temperature: at + – 28 ºC.
  • Sample order.
  • Variety.
  • The quantity of samples: we do not recommend tastings that are too broad in a short period of time.

Phases of the sense of smell in tasting:

  • Inhale the first aromas.
  • Gather your first impression of the sample and cover the glass again.
  • Take a second smell, turning the glass slightly to warm it up again, and inhaling quickly.
  • Corroborate the first impressions, drawing conclusions and checking them on the palate.

The glass used is normally made of resistant glass and is a dark colour to prevent us from seeing the oil’s colour. If you do the tasting by yourself, you can use wine glasses that you have at home. It is important to cover the samples to prevent the aromas from becoming volatile.

Fruity

The olfactory sensations that, when tasting the oil, we associate with aromatic traces that evoke ripe green olives, green apples, freshly cut grass, artichoke, tropical fruit and tomato.

Bitter

It plays another part in the melody, imposing changes in the dance of flavours. Bitters are select, exotic and exquisite like chocolate and black coffee.

Spicy

This “spicy sensation”, triggered by the intensity of phenolic compounds, is perceived in the mouth and especially in the throat, to varying degrees depending on the individual.

Tasting notes

The sense of smell and the palate play a key role in discovering the qualities of EVOO.

Descriptive qualities:
Strong-medium-mild; fruity-spicy-bitter

Defects:
Mouldy-damp-winey-sour-metallic-rancid

Aromas:
Eucalyptus, herbs, apple, walnut, tomato, vanilla, pepper

Taste:
Bitter-acidic-sweet-spicy; persistent-non-persistent; astringent-non-astringent

Indulge in a sensory experience at Molí Coloma. Share it. Comment and discover how each person’s perception differs.

Enjoy the Molí Coloma experiences

Come and discover it by yourself
Technical oil tasting

Basic oil tasting where you will learn to distinguish extra virgin olive oil from other types of oils of different qualities. This tasting will also teach you the differences between oils produced with different varieties of olives.

What will we do? Arrival, brief explanation of oil production and tasting.

Price: €18

Days: from Tuesday to Saturday. View timetable.

Reservation required

3 surprising pairings with oil and wine

Sharpen your senses with a sensory experience based on local products. We will prepare a gastronomic pairing with our Molí Coloma olive oil and accompany it with Sumarroca wine or cava.

Price: €25

Days: from Tuesday to Saturday. View timetable.

Reservation required

This activity is for a minimum of 4 people.

Olis Molí Coloma