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.



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.



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.


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)

Mille from Frantoi Cutrera

The Magic of Mille

The Cutrera family, based in the South East of Sicily produce sublime, decisive, elegant Extra Virgin Olive Oils from indigenous cultivars that truly taste of their origin.  We have selected four of these that we feel are exceptional for different reasons and you can find out more about them on our dedicated section of our website: http://www.frantoi.org/cutrera/


Frantoi - Oils

Extra Virgin vs other Olive Oil

The market for Olive Oil is vast – in Italy domestic demand outstrips supply and so you can imagine how much oil needs to be sourced from outside to fulfill the volume demands of large companies who supply supermarkets around the globe. You can find an incredibly broad range of quality in the bottle therefore.


Frantoi - The Cultivated Olive Tree

The Cultivated Olive Tree

The Olive Tree (olea europaea) has a place in history, infused in Mediterranean traditions. It has been harvested by humans for more than 8,000 years for its oil and its fruit. The Olive tree thrives in warm sub tropical climates, benefits from moisture in the air and likes to have its feet in rocky, poor soil.


Frantoi - Sensory Analysis

Sensory Analysis: What we think we like

Appearance: If Extra Virgin Olive Oil has been produced from green olives (and the best have) then immediately after pressing, your oil will be quite a vivid green colour. This drops back to a golden tone throughout the oil’s shelf life (around 18 months).READ MORE