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)

Fava Bean and Dill Dip

This wonderful dip is perfect for this time of the year – the flavour improves with time, so it’s good to prepare a day ahead and it works well with flatbread or raw vegetables


500g Broad beans (podded weight)

150g Peas

Juice of 1 lemon

1 garlic clove crushed

60g Greek Yoghurt

½ tsp Sumac, plus some to serve

2 tbsp Chopped dill

½ tbsp Chopped mint

Seasoning to taste

2 tbsp Extra Virgin Olive Oil, we used Tenuta Arcamone from Frantoio De Carlo in Puglia. This high polyphenol Coratina is the perfect pair for green vegetables.


Bring a saucepan of water to the boil and add the broad beans and cook until soft (likely 2-4 minutes) – you can used fresh or frozen, depending on what you can get hold of). Add the peas when the broad beans are almost ready and they really only need a minute. When both are just tender, drain and rinse with cold water.


Shell the broad beans, popping them out of their matt green skin to release the fresh bean, then put them together with the peas in a food processor with the lemon juice, garlic, yogurt, sumac, dill and mint. Add some seasoning and 2 tbsp of Extra Virgin Olive Oil and blitz until smooth.


Taste and adjust the seasoning adding extra lemon juice and seasoning as needed. Serve with a sprinkle of sumac and a generous drizzle of Extra Virgin Olive Oil.