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)

Frantoi - Cutrera
Frantoi - Cutrera
Frantoi - Cutrera
Frantoi - Cutrera
Frantoi Cutrera
Frantoi - Cutrera

Buy fresh from Frantoi

Frantoi Cutrera, Sicily

Sicily was long in the shadows in terms of its Olive Oil production but since the 1980s, dramatic changes in the quality levels have taken place and now it has a rightful home amongst the best olive producing regions in the World. Whilst most olives are grown on the West of the Island, our attention was drawn to the South East to the Monti Iblei, south of Mt. Etna, where the soil is calcareous and ancient having emerged from the Mediterranean sea two million years ago. Constant movement of the land in these parts has created incredibly rocky terrain, which makes an amazing home to the indigenous cultivars of Sicily.

Frantoi - Cutrera

Since 1906 the Cutrera family have been cultivating their groves near the small town of Chiaramonte Gulfi. Head of the family Giovanni Cutrera founded the first frantoio in 1979 and today the company is managed and run by his three children Maria, Giuseppina and Salvatore. They own 75 hectares of groves in the Monti Iblei and are the most decorated Olive Oil producer in Italy in terms of awards. They carefully manage the entire process and therefore are able to guarantee fundamental details such as the maximum time from harvest to press (under six hours).

Siclian Olive Oil is highly fragrant, typically scented with tomato leaf as well as aromatic herbs such as oregano and it is less peppery than central Italian oil. The Cutrera family grows a number of indigenous cultivars, which they harvest when green to preserve the greatest flavour and health benefits. We have selected the flavours that we think best represent this beautiful island: four monocultivar oils each suited to different uses.

Frantoi - Cutrera
Frantoi - Cutrera
Frantoi Cutrera Primo Bio
PRIMO ORGANIC DOP MONTI IBLEI
Monocultivar Tonda Iblea and featuring a fabulous scent of tomato leaf and freshly mown grass. A touch of artichoke and rosemary mid palate, this is a fantastic benchmark Sicilian EVOO great for every use but particularly wonderful for bruschetta.

Frantoio Cutrera

PRIMO ORGANIC DOP MONTI IBLEI
Frantoi Cutrera Biancolilla IGP
GRAND CRU BIANCOLILLA IGP
From southern facing slopes in the West of Sicily, this 100% Biancolilla EVOO has a delicate profile and fine florality. A great pair for delicate flavours such as white fish, cucumbers, green beans or white meat it is a favourite with children who then never look back.

Frantoio Cutrera

GRAND CRU BIANCOLILLA IGP
Frantoi - Cutrera
GRAND CRU NOCELLARA ETNEA
This monocultivar Nocellara Etnea is grown at around 450-550m above sea level on the slopes of Etna on volcanic soil. It is highly herbaceous featuring oregano, jerusalem sage and cut grass. It is fresh and bitter and truly delicious. We recommend it with raw food especially crudité, tartare or carpaccio of meat or fish.

Frantoio Cutrera

GRAND CRU NOCELLARA ETNEA
Frantoi - Cutrera
MILLE
Perhaps this EVOO is the most extraordinary you will ever taste. It comes from wild olive trees found at an altitude of 450m above sea level and is highly complex and aromatic featuring wild chicory, dandelion leaf and green almonds. Extremely elegant, with the highest possible polyphenol content of 1,000mg/kg it is also impressively good for you (it is even said to improve male fertility). You need very little of this oil to go a long way – a couple of drops over a fine soup, enjoyed with bread or crudités or even sipped as a nectar or used to rehydrate very dry skin.

Frantoio Cutrera

MILLE