One of the distinguishing trademarks of Andreu Genestra´s expertise in cooking, is his dedication to using local products. From the time he opened his restaurant at Hotel Son Jaumell in 2011, the chef has done his best to remain true to his origins, the incredible Mediterranean flavours and all that the land has to offer. For this reason, his olive oil, a homegrown product in its purest form, plays an important role in the tasting menus that Genestra offers in Senzill as well as in the restaurant. From the olive trees of Son Jaumell, a truly spectacular olive oil is obtained and has become an essential part of Chef Genestra´s fabulous cooking.
Son Jaumell´s olive oil is obtained from the olive trees on the actual ranch. The first pressing process took place four years ago. “However, we had to wait another year to achieve the desired olive oil,” states David Serrano, Lounge Director at Andreu Genestra´s Restaurant. The soil in which the olive trees were originally planted had been unproductive for a long time. However, with the passing of time, the land became incredibly fertile and rich with minerals and nutrients.
All the olive oil production takes place in an external oil mill and the olive trees are cared for by a team of experts.
Chef Genestra´s olive oil comes from the Arbequina and Empeltre olive varieties and during a extensive tasting session you will understand why this olive oil is so special:
- The aroma of fresh cut herbs, apple and green pepper awaken your sense of smell.
- Signs of a more southern flavour are apparent with ingredients such as ripe tomatoes.
- When consumed, it is dense with a mild yet long entrance.
- Just the right touches of spice and bitterness.
David Serrano defines it as “a well-balanced, elegant and persistent olive oil; an oil that is definitely here to stay” and can be savoured at Senzill as well as in Genestra´s restaurant. This Extra Virgin Olive Oil (AOVE) is served as part of the appetizer portion of the tasting menu and only with raw food.
In Chef Genestra´s Michelin Star restaurant, seasonal products from his own garden and olive oil from his olive trees are always front and centre. His culinary creations always include local ingredients from Majorca. What better way to express his true essence than by raising his own hens, cultivating his own garden, and producing his own olive oil in its purest form.
As the Director of the Restaurant Lounge states, “producing our own olive oil is staying true to our slogan: ‘Cuina de la Terra’ (Local Cuisine).”