LOCATION AND CLIMATE

 

As you might expect, olives grown in cooler areas where there is more moisture (rainfall and dew) exhibit leaner, more restrained characteristics.  This doesn’t however mean that great oil can now be made in Iceland – you need a minimum amount of sunshine to make your Extra Virgin Olive Oil taste remarkable, similarly to tomatoes or stone fruit.

Olive trees are sensitive to winter freeze (the Casaliva cultivar is more resistant to cold, hence being grown in the Garda region).  It is also easier to farm organically where the climate is more stable and less chemical sprays are required to keep the trees healthy.

OLIVE MATURITY

 

Here’s the thing – all olives are green.  When they become fully mature, they turn black.
Olive maturity at the time of harvest is a major factor in flavour and quality: olives harvested earlier (green olives) feature more bitter, grassy characteristics, with lower yields and with the highest anti-oxidant content.  The oil is a much more intense green colour and has a longer shelf-life.  In terms of production, milling can take longer with green olives (a longer malaxation - the action of slowly churning milled olives to release droplets of oil - is needed and can be more complicated) but the results are far superior!  Don’t choose olive oil from over mature fruit: it lacks all the potential goodness and flavour.

ATTENTION TO DETAIL IN GROVE AND MILL

 

People who care passionately about what they make and follow it personally every day have the capacity to create products with far higher quality, with integrity, and that taste of where they come from.  They are also able to do this by caring for the environment they inhabit.

FRANTOIO DI RIVA BOX

This box contains 6 bottles of extra virgin olive oil made exclusively by Frantoio di Riva from groves on the banks of lake Garda.

Frantoio di Riva, 46°PARALLELO green label x 3 bottles (50cl)
Frantoio di Riva, 46°PARALLELO organic white label x 1 bottle (50cl)
Frantoio di Riva, 46°PARALLELO blue label x 1 bottle (50cl)
Frantoio di Riva, ULIVA Garda Trentino DOP x 1 bottle (50cl)

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Anti-inflammatory effects of Extra Virgin Olive Oil | Frantoi
Newly pressed extra virgin olive oil (EVOO) was first noticed by US scientist Gary Beauchamp, who was visiting Italy in 1999, to induce a strong stinging sensation in the throat, not unlike that caused by solutions of the non-steroidal anti-inflammatory drug Ibuprofen.
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Frantoi - anti-inflammatory evoo
July 10, 2016 In Health

Anti-inflammatory effects of Extra Virgin Olive Oil

Newly pressed extra virgin olive oil (EVOO) was first noticed by US scientist Gary Beauchamp, who was visiting Italy in 1999, to induce a strong stinging sensation in the throat, not unlike that caused by solutions of the non-steroidal anti-inflammatory drug Ibuprofen. He returned to the US to undertake further research and, with colleagues, managed to isolate the chemical molecule responsible, which worked in the body to inhibit the same enzyme as the anti-inflammatory drug Ibuprofen does. We now know from a wide range of evidence that phenolic compounds of which there are at least 36 present in EVOO are endowed with anti-inflammatory and joint protective properties and this is an exciting development in the treatment of Rheumatoid Arthritis as it supports the possibility of natural diet components to pharmacological drug treatment.  This is also important for those of us riding out a warm summer, keep your feet and ankles in great shape by enjoying plenty of delicious extra virgin olive oil!