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 have selected the best extra virgin olive oils of the current season and collated them into collection boxes for you to try different oils from different locations, with different flavour profiles.


• We estimate 6 bottles of 500ml will last a couple or small family 4-6 months. If you have any questions on how much you might need, please contact us


• Orders for the 2023 season are open only until November 30th.


• The olives are pressed between October and November and you therefore get the freshest, healthiest, most delicious oil delivered to your home.


• Your delivery leaves Italy in early December to arrive in time for Christmas.

• All of our Olive Oil is supplied in our bespoke boxes that have been designed to withstand long distance travel and to respect the environment.


• Your delivery will arrive at your door with a courier service directly from Italy. Pricing quoted includes shipping within the EU, the UK or the US and Canada. If you are elsewhere, please email us.


• We can also supply boxes of our oils as a gift sent with a personalised message – it makes a conscientious, sustainable and luxurious present. You have the option to select this when you check out. If you have more specific requests or need any advice at all, please do not hesitate to write to us at or telephone +39 366 932 6720