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)


We are thrilled to be offering a drop-in tasting on 20th December for anyone who would like to buy a case of oil for their own personal use, or as a gift and open the bottles together to discover them.


This is a fun, interactive tasting with Frantoi founder, Elizabeth where you can discover the properties of Extra Virgin Olive Oil, understand why various oils are different, figure out which ingredients to pair them with and learn about why EVOO is so incredibly good for you.


Your case of olive oil will arrive by 15th December along with instructions for the tasting session.  We then meet on zoom on Sunday 20th December at 6.30pm UK/7.30pm CET for the perfect pre-dinner tasting.


The selection of oils includes 2 bottles (500ml) from the cooler north of Italy, 2 bottles (500ml) from central Italy, where the flavours are more decisive and 2 bottles (500ml) from the warmer south of Italy.  It’s a wonderful way to discover the different flavours and understand your oils better.


The tasting will last between 60-90 minutes.

Date: Sunday 20th December 2020

Time: 18.30 UK / 19.30 CET / 13.30 EST

Please click here if you have any queries.


6 x 50cl bottles of Italian Extra Virgin Olive Oil + drop-in tasting
€190.00    (Europe)
€230.00    (USA & Canada)
Other markets upon request


Limited places, click here to book now or send an email at