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)

Frantoi - De Carlo
Frantoi - De Carlo
Frantoi - De Carlo
Frantoi - De Carlo

Buy fresh from Frantoi

Frantoio De Carlo, Puglia

Anyone who has been to Puglia will recall the beautiful landscape of crystalline blue sea, giant wild fennel by the roadsides, white-washed villas and of course the unmistakable trulli scattering the countryside. And everywhere you look you see olive trees, it is therefore no surprise that around 40% of Italy’s Olive Oil is produced here. This region has an incredible history of cultivating olives and those who are not shy of manual work (it takes around 6 times the labour to tend a century old tree than a young one) have kept their old trees in production. Of the 50 million trees planted in the region, 4 million are over 300 years old and some of these appear to have 2,500-3,000 years of history. There is a massive range of quality coming out of Puglia and we therefore felt it was our duty to go and seek out the very best EVOO we could find.

Frantoi - Marina de Carlo

The De Carlo family has been making Olive Oil since 1600. That is quite some legacy. Based in Bitritto within the golden triangle for olives near to Bari, the De Carlo family grows the Coratina and Ogliarola cultivars between 3 distinct sites that all yield particular characteristics. They are a truly honourable, hard working and committed family deserving of some attention from people who are passionate about ingredients. Marina De Carlo was immediately warm when we met and I could feel her enthusiasm for our project – De Carlo is a beacon of quality and their story really deserves to be told.

Having purchased the land in 1600 the De Carlo family established their first frantoio in 1668 and within a hundred years, they were the most important oil producing family in the region. They own 100ha of olive groves and farm entirely organically (although you won’t see this on the label). They are completely faithful amid the chaos of the industry in Puglia. Absolutely nothing gets bottled if it is not of the highest quality. They are extremely sensitive to their environment and sustaining it for the next generation, as you would be if your family had over 400 years of experience.

Puglia’s southerly location ensures plenty of sunshine and you can taste this in the olive oil – there is a richness and fruitiness that you don’t get further north. What struck us during our visit was that we ate more vegetables in Puglia than we ever usually do when travelling (something we usually miss!) – Puglia really is the ‘orto’ of Italy: fresh, seasonal, ripe. The texture of De Carlo oils is luxurious, almost buttery yet with a complexity and spice that truly enhances a broad range of vegetables. They also benefit from exceptionally high polyphenolic content – these oils are packed full of antioxidants and truly enhance your cooking.

Frantoi - De Carlo
Frantoi - De Carlo
Frantoi - De Carlo Classico
A blend of Ogliarola and Coratina, this brilliant EVOO is suitable for every use. With moderate spice and fruit it has a rounded profile and hints of sweet almond. Children will love it as well.

Frantoio De Carlo

Il Classico
Frantoi - De Carlo
From a single parcel of land this monocultivar Coratina is extremely rich in antioxidants (an impressive 958mg/kg polyphenol content) – if you are really interested in your health then you should have this olive oil in your larder. Coratina is a later ripening cultivar and features a mix of complex herbs plus artichoke and a decisive kick of spice. Structured and complex, it is fabulous accompanying vegetables or red meat.

Frantoio De Carlo

Torre di Mossa DOP Bari - Bitonto
Frantoi - De Carlo
This is the most recent addition to the De Carlo range, released in 2011 in homage to Felice Garibaldi (brother of Giuseppe Garibaldi) who was instrumental in building the reputation of Puglian EVOO.  It is a monocultivar Ogliarola Barese from trees that are more than 500 years old.  Beautifully herbaceous and concentrated with an extremely fine character of tomato leaf, and radicchio there is no bitterness, just spice.  It is perfumed but delicate, making it a fabulous pair for fish and spring vegetables.

Frantoio De Carlo

Felice Garibaldi