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)

Frantoio Gregori 02
Gregori harvest
Frantoio Gregori 04
Gregori harvest
Frantoio Gregori 05
Frantoio Gregori 06

Frantoio Gregori

Based in the foothills of the Monti Sibillini as they stretch down towards the Adriatic, in the region of Le Marche, the Gregori family farms three distinctive groves totalling 2,500 trees. The land has been in their family since the ‘50s, farmed in a traditional way by the Nonni including a broad selection of crops, largely for subsistence purposes. The land was passed to two brothers, Stefano and Luca in 2009 who have worked hard to convert the land in to a beautiful, certified organic Olive farm. The brothers dedicate all their time to this small operation and their attention to detail really comes through in the oils.

Frantoio Gregori

Le Marche is still relatively undiscovered in terms of tourism despite its beautiful mountains full of breath-taking wild flowers and blissful coastline where local seafood recipes come into their own. As a region it thrives on agriculture in particular grapes, cereals, olives and vegetables and life here continues in a relatively simple way, as it has done for generations. The area has suffered hugely from natural disasters in recent years, particularly with the tragic earthquakes in 2016 and it is a testament to the character of the local people that they have rebuilt their existences with such grace.

The Gregori brothers are truly committed to making great Extra Virgin Olive Oil from their land. Luca, who is in his late 20s trained as an Agronomist and cares for the land and the trees. His studies gave him access to the very latest information on organic land management and he is experimenting with different anti-insect methods (specifically targeting the notorious olive fly). His older brother Stefano is head of the family and looks after the business with great attention. He seeks to bring his region to a higher gastronomic plain, collaborating with acclaimed chefs and ensuring their olives and oils are the very best each year.

Frantoio Gregori location
Frantoio Gregori cultivars

This southern stretch of Le Marche is particularly revered for the Ascolana cultivar, which is the vital receptacle of the Olive Ascolana, an olive stuffed with finely seasoned meat, then covered in breadcrumbs and deep fried, if you haven’t ever tried one, you really ought to.


The Ascolana is exceptionally thin skinned and prone to bruising, which makes it extremely difficult to harvest and as such delicate handling is essential, this is incredibly manual work.


The Gregori brothers also grow the indigenous Rosciola and Lea cultivars as well as a few other central Italian favourites that make up their ‘blend’. Their oils are high in polyphenols and distinctive and we are delighted to bring them to your table.

Gregori Blend
A great blend of organically farmed central Italian cultivars, this oil has a high antioxidant content and intense character that pairs well with grilled meat and grains.

Frantoio Gregori

Gregori Lea
Lea is only grown by 5 or 6 producers all located in the Tesino Valley. Made in tiny quantities, it features almond in abundance as well as tomato. Rich in polyphenols it pairs well with red meat and fully flavoured fish dishes.

Frantoio Gregori

Gregori Rosciola
Rosciola is one of the first olives to harvest in Italy and is highly sensitive to climatic fluctuations. With tropical aromas of yellow fruit such as peach and mango it has a hint of spice at the finish and pairs well with fish, nuts, root vegetables and chickpeas.

Frantoio Gregori