GEOGRAPHICAL AND CLIMATIC ASPECT

The hilly area of Marsiliana-Manciano (Gr) is ideal for providing the olive trees with the right conditions for their growth. The temperate breeze from the sea, located a short distance away in symbiosis with a warm clay soil, allows the trees to produce their fruit, from which an excellent quality oil is obtained.
Between April and May, the flowers appear on the olive trees and the olives ripen in the autumn. Harvesting takes place in October, the ideal time when the olives reach perfect ripeness, to have the most intense aromas and flavours with a low level of acidity.

HARVESTING AND MILLING

La raccolta è fatta manualmente o mediante facilitatori. Le olive sono frutti delicati, deperiscono facilmente e devono essere lavorate entro le 24 ore. Al frantoio le olive sono lavate con acqua corrente, schiacciate, poi ridotte in pasta (gramolatura). Per ottenere un ottimo olio extravergine di oliva si usano basse temperature durante il processo di lavorazione della pasta di olive, senza l’uso di solventi chimici. Da un quintale delle nostre olive si ottengono all’incirca 11-13 Kg di olio extravergine, resa che esalta appieno le caratteristiche qualitative dell’olio Borgo Riparossa.

GOURMET PAIRING

In the food, Borgo Riparossa extra virgin olive oil can be used raw or cooked, on bruschetta, vegetables and pasta dishes. However, to fully savour its organoleptic properties, it is recommended to consume it raw.
Tuscan PGI oil, to which Borgo Riparossa oil belongs, is a strong-tasting, low-acid oil that therefore does not cover up flavours, but perfectly complements certain dishes, making them true culinary delicacies: pumpkin velouté, cereal soup, which, with the addition of rosemary, produces a true essence of pleasure to the palate. Borgo Riparossa Extra Virgin Olive Oil contains polyphenols and essential fatty acids that have an important function in protecting the body, particularly the circulatory system.