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.



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)

Trieste Waterfront

Crossroads to Trieste

Trieste is one of the most unique cities you can discover in Italy. Nestled between the sea, the mountains, Slovenia and the rest of Friuli Venezia Giulia, you feel in many places at the same time while discovering this Middle European gem of a city.


Easter in Italy

“Natale con i tuoi, Pasqua con chi vuoi” is a famous refrain in Italy. “Christmas is spent with yours (family), Easter with whom you want.”


Italian Resilience

Not the first thing that comes to mind when you think of Italians. Perhaps they are better know for their exuberance, style, quality of life and very extrovert love of la mamma, but the current Coronavirus crisis has shown this lesser know quality of inhabitants of Il Bel Paese.


Vibrant Verona

Verona tends to be underrated as a destination, which is a grave mistake. It’s both a lovely city full of character and things to do, and a great base from which to visit Venice, the Palladian villas and the lakes.


Superstitions in the Italian household

Italians are incredibly superstitious people. If you go to Naples you will see many little red horns hanging from the rear view mirror of cars and a black cat will literary stop all traffic until someone gormlessly passes the invisible line traced by the feline absorbing all the bad luck. Yet a spider in the house is a sign of good luck – ragno porta guadagno (spider brings earnings). We try to codify some of this Italian feng-shui