Natural wholesomeness (sencera natural)
Olives picked before the colouring stage. Marketed packed in covering liquid at a minimum concentration of 6% sodium chloride and a maximum pH value of 4.3.
Organoleptic characteristics:
Colour: green to yellowish green low intensity.
Aroma: intense plant (olive leaf) and mineral (brine)
Texture: firm to the touch and scarcely deformable. Characterised on the palate for its high cohesion and firmness and scarce crumbliness. When chewing one perceives its unctuousness and auditory cracking sensation.
Taste: intense. The balance between acid, salty and bitter flavour is highlighted.
Sensations: marked astringency and spicy presence.
After-taste: prolonged and prominent astringency.
Split green (verda trencada)
Olives picked before the colouring stage, split and dressed with local Mallorca fennel (Foeniculum vulgare Mill) and chilli (Capsicum annum L.). Marketed packed in covering liquid at a minimum concentration of 6% sodium chloride and a maximum pH value of 4.3.
Organoleptic characteristics:
Colour: green to bright yellowish green.
Aroma: intense vegetable, clearly identifying aromatic plants (fennel) with a mild reminiscence of chilli.
Texture: soft touch, deformable, flexible, highlighting the irregular cut of the epicarp and mesocarp, consequence of the splitting process. Soft to the pallet, unctuous and with an average cohesion.
Taste: intense, salty and bitter.
Sensations: marked astringency and spicy sensation
After-taste: prolonged.
Natural Black (negra natural)
These are olives picked before the colouring stage which are presented seasoned with extra virgin olive oil with Denomination of Origin "Oli de Mallorca". Marketed packed in covering liquid.
Organoleptic characteristics:
Colour: dark brown almost black.
Aroma: earthy. Medium intensity.
Texture: the surface is mild and irregular to the touch. On the pallet the texture of the mesocarp is unctuous, soft and juicy. Low cohesion.
Taste: intense. Balanced acid and savoury.
Sensations: a mild bitterness and a point of astringency detected.
After-taste: medium duration.
