Have you heard of ‘tree olives’?

When you say ‘olives’ most everybody conjours up sensory perceptions of the salty processed sort you see in jars, plastic sachets, tins etc. That edible olives also come raw, shriveled up, and unadulterated is much lesser known. In putting this website together I’ve come to realize this is problem. By way of simple analogy: if I wanted to market dehydrated grapes I would simply call them raisins, which is what you would search for if you wanted dried up shriveled grapes. Catch my drift?

Borruix dehydrated olives are crying out to be shared, and in need of a familiar term – something which might one day become ‘household’, so to speak.  There seems to be no short noun to distinguish our tasty olives from those bland and tasteless commercially processed type. Borruix olives are neither tree-ripened, at least not in any extraordinary sense, nor sun-dried. ‘Dry-cured’ accords to my logic. However, this term describes layering olives and salt alternately – and this is not what we do –  far from it. ‘Date olives’ isn’t bad. No doubt this term was inspired by the shriveled up resemblance dehydrated olives have to dates. The Peruvian ‘Botija’ type come from a single family owned estate. I understand the family apply a 400 year old secret curing method. Perhaps here at Olia Borruix we have discovered the same technique. Even if we have, it would be quite misleading to market our produce under this geographical banner. Borruix olives are self-cured through their own biology, so we could call them bio-cured olives. Err, that’s a little too scientific.  ‘Olia Borruix’ was conceived primarily to convey the message that our olives are produced and marketed as a single estate product. I strive to perfect the curing process. Constantly experimenting, in order to produce the sweetest olives. When mastered, perhaps ‘Borruix olives’ will mean something to the larger world.

I was disappointed when I learnt ‘raisins’ is Latin derived and simply the French way of saying ‘grapes’. I was hoping the term had a far more interesting origin which might inspire me. Alas not.

. …………………(some time later).

I have found a term which I feel is well suited. Nobody helped me – it’s my own doing. I submit this (drum roll please): ‘tree olives’. That’s ‘tree olives’, as opposed to ‘nutrient reduced factory olives dubiously processed in order to taste nice’. Tree olives. I’m going to say it again because after a day of pondering it still sounds good: tree olives, the new name for natural raw olives.

Johnny Fitzsimmons

14th November 2014

Hi, we are tree olives ! We came from a tree - not a factory.

Hi, we are tree olives ! We came from a tree – not a factory.


The case for raw food

There’s controversy over whether eating raw food is beneficial to health, but I’m in no doubt that it is a good thing to eat as much of your food raw as you can handle. Sure, it’s never mouth-wateringly tasty in the sense that a delicious casserole, or a tantalizing hot curry is, but the feeling of wellbeing experienced through eating raw food is on par with spiritual enlightenment – and that’s some compensation. Within a week of embarking on my own raw-food campaign I felt like a snake shedding a skin. It was quite literally euphoric.

I’ve eaten a ton of raw food over the last few years: eggs, meat, fish, fruit (rotten fruit), potatoes, vegetables, and, of course, OLIVES! Apart from just one occasion I’ve so far never been sick, or experienced any unpleasant digestive tract feelings. The one occasion I mention was when I ate (drank) an egg which had a broken shell. I knew within five minutes that something wasn’t as it should be. Didn’t stop me going to work though, (I’ll skip the unpleasant D word) but by the afternoon I was just fine.

Eating meat and fish raw is not so difficult, in fact, it’s remarkably easy: simply keep it in the freezer. When you want some, cut or carve off a slice and put the rest back in the freezer immediately. Cut the slice into smaller pieces. Pop in mouth and allow your saliva to get to work. Within seconds the meat is starting to disintegrate, and the flavour starts to come through. Simple as that. I think saliva is amazing: often, when cutting through a salmon fillet, the knife refuses to cut the skin. But in the mouth, that skin, which was impervious to the cutting action of the blade, literally melts away.

As for eggs – well, my grandmother taught me what to do with them, and it works just fine. Now many people express alarm and prohibition, preaching Edwina Currie’s salmonella debacle. I regularly take two raw eggs for breakfast, must have eaten hundreds by now, and I’m alive and well.

I’ve left fruit to develop mould and then eaten it. I got tipsy once on two kiwi fruit I found rotting at the bottom of a fruit basket. All for the sake of experimentation.

And the trick with potatoes is to chew them well, and allow your saliva to really work on them.

Sure, eating raw food is a discipline, but gradually your sense of taste transforms, and uncooked food becomes quite normal. I also stay away from sugar if possible. Refined sugar has an addictive property, and it can be quite difficult to snap out of the addiction. Suddenly you are back on the factory-produced cakes and biscuits. Maintaining an appetite for raw food will help you stay away from these low-nutrition worthless foods (is that stuff really food?). I guess our bodies somehow manage to identify the foods we eat with their particular nutritional content, like when you get a craving for, say, tomatoes: by constantly exposing ourselves to raw and unprocessed foodstuffs we are helping our bodies with this identification process – something like that.

I cannot end this article without mentioning my olive experiments: no matter what state my olives are rendered through my various experiments I have eaten practically every single one of them: gone mushy; dried-out; half eaten by something; gone a bit fungal; perfectly dry-cured: I have never experienced any ill feelings whatsoever. I have a small following of believers, and they have never complained either.

It’s up to you now. Do your own research. Try nibbling on something, leave it a while to see if you have any ill feelings, then try a little more. Be careful of certain beans and pulses and anything else that nature intends to stay in the ground for a whole year after having passed through an animal’s digestive tract. Something about enzyme inhibitors.

Anything to add ? Anything controversial ? I’d be pleased to hear from you.

Thanks for now