Hello, and thank you for dropping by.
With roughly one hundred trees, and enough terrain to grow many more, Olia Borruix is my little olive project. Over the years I observed how olives grow, mature, survive, and then decompose. Even way back, during my early years at Borruix, I became convinced there must be some method of dry-curing olives, and eating them raw and unprocessed. For over a decade I worked on developing such a process. I did many experiments. Now we have cracked it. We have arrived at a curing method whereby the entire nutrient content is maintained. Totally raw – that means no pasteurization, nor adulterated by sodium solutions such as lye and salt. Free also, from artificial flavour enhancers. We have finally discovered the rare art of dehydrating olives.
We are ready for market, so this is an exiting time here at Olia Borruix. Having satisfactorily studied such aspects as shelf life, process repeatability, increasing yield, we are now operational. You can express your interest as a customer here. Alternatively, you can learn more about Borruix dry-cured tree olives here.
Borruix is a single hectare smallholding in the northern region of Alicante. She was referred to by the old countryfolk as Borruix, as at one point in time a family of that name were her keepers. She’s an awkward bit of terrain with several severely eroded areas. She has a charming and dramatic character, set along a curve within a hillside. As you take a few steps here and there, you feel like you have been transported to another location altogether, with totally differing outlook. I find this inspiration.
Borruix tree olives taste quite different to commercial olives you’d typically purchase. Those type are seriously processed, significantly reduced in nutrients, and practically void of oil. Borruix olives are raw, wholesome, and oily. Extra strong in taste, they display a variety of interesting phenolic flavours. I’m pleased to report a growing number of people who like them, and beckon for more. Even people who don’t by nature enjoy olives express surprise when discovering, after taking three or four, that they are rather palatable. In response to the question often asked about eating olives straight from the tree, I have this to say.
I’m looking to garner further support from other exponents of raw and whole foods. Are you like this? If so, I’d be pleased to hear from you. I welcome discussion, and I hope to develop the blog topics into something useful, and worthy of continuity.
Thanks again for your visit, please come again.
Johnny Fitzsimmons, Luton, Bedfordshire, UK.
26th October 2014