Razzola
Razzola
The Razzola olive variety has many local synonyms, and its name might even trace back to Tuscan usage.
Insights
Linguistic experts agree that "Razzola" could be linked to "Radiosa" or "Raggiosa," due to the way its olives cluster like rays around a central stem.
Features
The olive groves are cultivated on terraced land, supported by dry-stone walls, a technique that experts trace back to the Miocene and Eocene epochs. The tree resembles the Taggiasca variety in shape but differs in the structure of its branches and the shape of its fruit, which is larger and more elongated. The olives are black and ripen late, yet their oil yield is exceptionally high, reaching approximately 24%. Razzola olives are medium-sized and tend to be oval, starting green and turning dark purple when ripe. The extra virgin olive oil from this cultivar is yellow in colour, with a well-balanced flavour and hints of almond. On the nose, it presents a medium-light green fruitiness with almond notes. The taste is characterised by a balance of mild bitterness and spiciness, with an almond aftertaste. This variety can also be combined with other local varieties, such as Castelnovina and Prempesa.
How it's made
In the kitchen
Razzola olive oil is perfect for drizzling over seafood starters, asparagus risotto, linguine with shellfish, and salt-baked sea bream. When cooked, it pairs excellently with fish, vegetables, and white meats. The larger olives are often prepared in brine.
Conservation
Razzola extra virgin olive oil should be stored in a cool, dry place, away from light and heat sources. The ideal storage temperature is between 12 and 18 degrees Celsius. A cellar is the perfect location to preserve the oil, which should be consumed within 12 months from the bottling date.
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