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)

The sale of the 2017 harvest has now closed.

Please contact us for any wholesale enquiries or out of season requests

Our Philosophy

Our philosophy is to supply you with the very best Italian Extra Virgin Olive Oil immediately after the annual harvest (which typically takes place in October and November) when the oil is at it’s freshest and most delicious and has the highest level of antioxidants.


For this reason, we open the sale in the middle of October when we are sure how the harvest will be and have therefore been able to discuss pricing with each of the growers. The sale closes at the beginning of December and we ship to arrive with you in time for Christmas*.


(* Please note that if you have a particularly large or complicated order or it needs to arrive somewhere very far away from Italy, we will need more notice to get it to you in time for Christmas, so varying cut off times will apply)

Our Commitments

• Only from families who own their own frantoio (mill) ensuring full control from grove to bottle


• Only available once a year directly after pressing (November) for delivery before Christmas


• Only the absolute best quality Extra Virgin Olive Oil


• Only Italian

Key Influences on Olive Oil Style and Quality