Product story told with
Olio Borrelli
Peranzana Extra Virgin Olive Oil
The 100% Italian Borrelli extra-virgin oil, produced with the Peranzana cultivar, is a high quality product, with a high number of polyphenols that allow the oil to have unmistakable bitter and spicy notes. Ideal for fish and meat dishes, legume soups, bruschetta, lettuce, dips, dairy products and grilled vegetables.
Origin
Torremaggiore
Curiosity
The Peranzana cultivar is a typical product of excellent quality present in the northern part of Puglia. It was in the 18th century when Prince Raimondo Di Sangro became acquainted with olive trees grown in Provence (South-East of France) and certainly transferred them to the fiefs of Torremaggiore. The location of these olive trees, originally called PROVENZALI, are better known in the local dialectical form as PERANZANE.
The Supply Chain
Place: Dauno - Alto Tavoliere in the countryside of torremaggiore (fg)
Variety Of Olives: Peranzana
Altitude: 135 masl
Average age of the plants: 80 years
For about 80 years, they have been personally grown with care and passion, in a completely natural way, without the use of chemicals and pesticides. Once harvested, the olives are transported to the mill and pressed within 12 / 24h of harvesting. The entire production chain takes place exclusively in the Torremaggiore countryside.
Type of fertilizer: organic
Fertilization Period: November - December
The organic fertilization of the olive tree, also used in organic farming, helps the olive trees in the growth phase of their structure and in the improvement of their production both in quality and quantity.
Pruning Method: Exclusively by hand
Period: February - May
Olive tree pruning is a very delicate operation. We ourselves take care of this practice which is performed purely by hand so as to allow us to better select the branches to be cut. Incorrect pruning can compromise production.
Degree of Ripening: Green olives
Time Between Harvesting And Milling: 12/24 hours
Type of Harvest: Harvested by hand or with compressed air harvesters
Harvest period: October - November
Transport of olives in the mill: In crates perforated on all sides
The harvest takes place between October and November. Green olives allow the production of an Evo oil with excellent qualities as they are richer in polyphenols than olives that are ripe and therefore black. Once harvested, they are transported to the mill and prepared for milling within 12/24 hours.
Type of crusher: new generation
Process Stages: Defoliation - washing - pressing - kneading - cold extraction - separation - storage
Transformation Process: Cold Extraction (temperature below 27 ° c)
Once defoliated, the olives will are washed to eliminate any residue of earth or impurities. After this phase the pressing will begin, where the olives will be turned into "olive paste". Later, during the kneading, the "paste" is remixed at a temperature below 27 ° C. After this phase, the extraction and separation by centrifugation takes place which will allow to obtain a high quality Evo oil.
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