“RUSTIC & RURAL”

AN UNUSUAL TASTE AND AROMA

Originally from the town of Borriol in Castellón (Spain), this is a variety of olive tree with a high yield. A rustic, rural variety that is slow to start bearing fruit, it ripens early, is sensitive to the cold, and has long asymmetrical olives that produce good-quality oil with a high fat content.

Borriolenca olive trees are in decline, given the few olive-growers who specialize in this variety due to generational changes and ageing existing groves. They are normally grown on small family-run estates where oil is produced for the family’s own consumption.

The fruit of Borriolenca trees makes popular table olives and they are much appreciated in the province of Castellón. They are the finest, most exquisite local green salad olives, blessed with a very unusual taste. Preparable in different ways, the most popular is as “olives trencades” (broken or cracked olives), conserved in water, with salt and “Saboritja” Ajedrea (winter savoury).

TECHNICAL DATA

ALTITUDE:
60-100 metres above sea level on the shores of the Mediterranean Sea.

HARVESTING SYSTEM:
Hand-held pneumatic shaker.

HARVESTING TIME:
Second half of October.

PRESSING SYSTEM:
Continuous two-phase system, cold pressed at 20 °C.

COLOUR:
Bright green.

AROMA:
ToTop notes of green olives, green apples, almonds and ripe tomatoes.

FLAVOUR:
A balanced, fluid sweet flavour with a slightly bitter spicy touch. Evocative of sweet almonds, tomatoes, freshly mown grass and unripe bananas.

PAIRING:
Goes well with any dish, particularly salads, fresh vegetables, fish, desserts, unripened cheese, sauces and meat.

ORGANOLEPTIC PROPERTIES

Borriolenca organoleptic properties
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