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)

Extra Virgin Olive Oil and Alzheimer’s Disease | Frantoi
Alzheimer's disease is one of the most studied of the neurodegenerative amyloid diseases and, in Western countries, a significant cause of dementia in the elderly¹. Recent epidemiological studies support the efficacy of the Mediterranean diet against the cognitive decline associated with ageing.
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Frantoi - alzheimers
September 11, 2017 In Health

Extra Virgin Olive Oil and Alzheimer’s Disease

Alzheimer’s disease is one of the most studied of the neurodegenerative amyloid diseases and, in Western countries, a significant cause of dementia in the elderly¹. Recent epidemiological studies support the efficacy of the Mediterranean diet against the cognitive decline associated with ageing, and much data has highlighted the role played by natural phenols, in which extra virgin olive oil (EVOO) is rich. Even more importantly, studies conducted both in vivo and in vitro have started to reveal the great potential of the phenolic components of EVOO in counteracting amyloid build up and toxicity, with a particular emphasis on the pathways involved in the onset and progression of Alzheimer’s disease. Findings are showing how the action of these phenols goes far beyond their renowned antioxidant activity and are suggesting their potential as multi-targeting agents against Alzheimer’s disease.

 

¹ Rigacci S Adv Exp Med Biol. 2015;863:1-20. doi: 10.1007/978-3-319-18365-7_1.