CULTIVAR

 

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.

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)

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Frantoio Librandi 01
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Buy fresh from Frantoi

Frantoio Librandi, Calabria

Located in the instep of Italy, deep south, warm and with an incredible influence from the nearby sea, Tenute Librandi is a 205 hectare estate, 154 of which are dedicated to their olive groves which are cared for impeccably. Near to the town of Vaccarizzo Albanese in the province of Cosenza, Calabria, this magnificent estate has been farmed organically for 20 years, which is an incredible feat and testament to the natural environment, but even more to the people who own and care for the land.  This family is amazing.  They have had the foresight to farm sustainably and protect their land for future generations.

Frantoio Pasquale Librandi people

Calabria is still blissfully off the beaten track, full of original features. It is a natural home for olives with 19% of total Italian cultivation in the region, a large proportion of which is farmed organically. Sandwiched between the Tyrrhenian and Ionian seas, it benefits from the sea breeze, which mitigates the heat and keeps the groves in perfect health without the need of chemical treatments. Much of the farming is a patchwork of diverse produce but Librandi stands out for its exclusive focus on olive and citrus trees, they make fabulous marmalade as well.

The estate was founded in the ‘70s by Pasquale Librandi, who passed on his knowledge, philosophy and passion of olive cultivation to his five children: Pino, Carmela, Lucia, Angela and Michele. In 2012 the estate became theirs and they continue to work with profound dedication, each sibling specialising in a different area of the business but all with a common interest. They have brought dynamism to the estate along with innovative ways of working to meet the traditions of their Father.

Frantoio Librandi map
Frantoio Librandi cultivars

We have selected four of their oils for you:

 

The Appena Franto (just pressed) is the first release off the blocks in November and a herbaceous, vibrant and spicy blend of the indigenous cultivars Nocellara, Biancolilla and Giarraffa.

 

Dradista is a blend of Coratina, Carolea and Nocellara featuring artichoke and chicory in abundance with a good decisive kick and high polyphenol count.

 

There are also two monocultivars: Carolea, which has a more delicate character and Nocellara del Belice which is peppery and extremely good for you.

Frantoio Librandi Appena Franto
APPENA FRANTO
This unfiltered oil is released early and features all the fresh characteristics of wild herbs, tomato leaf and green almond. It is full of life and should be consumed before the spring (especially on bruschetta).

Frantoio Librandi

APPENA FRANTO
Frantoio Librandi Dradista
DRADISTA
Dradista is a classic Calabrian blend featuring abundant fresh herbs, fine peppery spice and notes of artichoke and dandelion. It works well over aubergines, lentils or vegetarian pasta dishes.

Frantoio Librandi

DRADISTA
Frantoio Librandi Carolea
CAROLEA
The flavour of this delicate cultivar recalls the fresh olive and has a lovely balance of sage and almond. A great choice for children and over spring vegetables or simple pasta dishes.

Frantoio Librandi

CAROLEA
Frantoio Librandi Nocellara del Belice
NOCELLARA DEL BELICE
A decisive monocultivar oil with spicy, bitter notes of freshly picked herbs. It is wonderful with raw food, especially carpaccio of beef or white fish as well as shellfish and crudités.

Frantoio Librandi

NOCELLARA DEL BELICE