CULTIVAR

 

There are around 800 different Olive Cultivars in Italy alone, many of which are used for Olive Oil. Similarly to grape varieties in wine, the Olive cultivar influences the flavour profile of your oil.  Different cultivars, depending on size of fruit, thickness of the skin, composition of the pulp can produce different yields, varying concentrations of anti-oxidants and overall different quality levels.

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)

The 2021 New Harvest Extra Virgin Olive Oils

2021 has been a challenging season for our growers as they battled with late frost, followed by unsettled weather during flowering, over all significantly less water throughout the growing season and then a countrywide heat spike in August that impacted most regions.READ MORE

REPLENISH

As the autumn really sets in we only have to look to nature to know that it’s time to replenish our reserves for the winter ahead.  The surrounding trees and bushes are offering us berries and nuts loaded with the antioxidants and nutrients that we need.  We set aside ingredients to sustain us through the colder months either by drying or preserving.  Refilling, restoring, reserving all in anticipation of cold weather ahead when there is less access to fresh produce.READ MORE

SUBSOIL COMMUNICATIONS

As we delight in the fungi that present themselves on our table at this time of the year, it is only right to give thought to those that are subterraneous.  It is quite incredible to think that many of the world’s most sensational events are as a result of fungal activity and that according to many of this planet’s most capable minds, as much as ninety percent of plants depend on mycorrhizal fungi (stemming from the Greek words for fungus mykes and root rhiza), linking trees in a labyrinth of shared networks aptly known as  the ‘wood wide web’.READ MORE

THE UNDENIABLE CLIMATE CRISIS

Gone are the days when the disturbing pace at which our climate is evolving was an elephant in the room that we didn’t wish to mention.  The past, strange 24 months have surely brought even the most sceptical out of obscurity with constant alarms of flash flooding, wild fires, extreme droughts and excessive temperatures.READ MORE

Cime di Rapa

Cime di Rapa

Rapini or broccoli rabe: bright green, decisive in flavour and intensely good for you.  Fresh from the orto as we head towards winter and favoured in the kitchens of southern Italy in particular, it’s an ingredient we always looked for when we were in London but that we only really started to use regularly when we moved to Italy.READ MORE