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)

The Gut Brain Axis

It feels as if we need to be paying far greater attention to our microbiome. There’s plenty of information flying around about the gut-brain axis – loads of studies are coming out, endorsed by nutritionists and gut specialists, the evidence is mounting. We’re beginning to understand how our overall physical well-being has an impact on our mental health.READ MORE

Bioactive Compounds in Extra Virgin Olive Oil

There are some (actually many) things in life that just read as inexact science.  When it comes to the health benefits of Extra Virgin Olive Oil however, we are thrilled that evidence mounts by the month in support of its supreme benefits.READ MORE

Supplements vs Ingredients

It’s amazing to learn that about half of the US population takes one or more supplements on a regular basis amounting to more than $35 billion each year*.  Many of these are self-discovered and self-prescribed, we often don’t even mention it to our doctor, but even if we did, they may not know about them because there are so many on the market, it’s really not easy to keep on top of the knowledge.


High Polyphenols, Mounting Evidence

We are in a sea of healthy eating messaging that is often so overwhelming. The overlaying of sound advice with commercial reasoning is, at times, hard to navigate.  I probably follow more than my fair share of nutritionists and food passionate individuals and sometimes that balance between what is suggested and what is real just sends me off for a few days and I get lost.


Why do antioxidants in olive oil matter

We often find that people are interested in the antioxidant content of our olive oil selections.  
The olive oils that we work with each have comparatively high levels of polyphenols and that’s for a number of reasons: