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)

A Spring Soup

There is a very short period in the spring where all the quintessential vegetables of the season can be found in full flavour: fresh peas, braodbeans and artichokes overlap for a very precious few weeks, usually in April.  This would call for vignarola (you can find the recipe here), the roman spring vegetable stew, but we found in Gill Meller’s wonderful cookbook Root, Stem, Leaf, Flower an even more uplifting alternative, READ MORE

Spaghetti con Agretti

Like any vegetable that appears in the market for only a few weeks a year, agretti feels like a rare treat. When the weather is such that we can sit comfortably outside for lunch, this makes a great mealREAD MORE

Chickpeas Thoughts and Recipes

Rather like other members of the legume family, chickpeas are rich in protein and fibre.  The protein aspect is good for bone, muscle and skin health and the fibre, as we are all understanding now in this moment of heightened health awareness, is good for amongst other things, your immunity.


Penne ai sapori della Primavera

In this extraordinary moment of life, many of us have necessarily moved from shopping every couple of days to shopping or receiving delivery of a weekly order.  We find this abundant arrival of vegetables in our kitchen hugely uplifting and it drives us to create fresh, delicious dishes that the whole family can enjoy.


Gnudi di Ricotta e Spinaci

Gnudi are light dumplings, truly delicious and easy to make.  In Tuscany we use fresh ricotta during the spring, which is a sheep’s cheese but you could replace with either cow or buffalo ricotta depending on what you can find.