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)

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Frantoio Marco Rizzo

They say that when you arrive in Campania, you cry twice: once when you arrive and again when you leave. Such is the magnetic draw of the Italian south, where you earn your welcome and where total confusion brushes shoulders with strokes of genius. This is the land of sea and mountains, home to a rich culinary heritage that extends far beyond pizza. From the captivating Amalfi coast to the monumental city of Naples and beyond to Pompei, there are many reasons to visit this extraordinary region. Step off the beaten track following the valley of the Calore Lucano River inland and you arrive at the town of Felitto, within the glorious national park of Cilento.


Felitto boasts the discovery of the Fusillo pasta twist and indeed this is celebrated with an annual festival in the town. The tradition of olive farming here is ancient but has lapsed over the past few decades and so new energy from the next generation was very much needed.

Enter Marco Rizzo; a young dynamic guy, passionate about music and literature, who studied in Rome before realising the call of his land in Campania. He returned to Felitto in search of the freedom and passion that he felt only the land can give you and is both a farmer and an entrepreneur in equal measure, that rare combination. He began the journey in 2013 and today farms 30 hectares where he has recovered the indigenous cultivars of Nostrale di Felitto, Rotondella and Carpellese that were previously neglected and over-run by brambles. He believes truly in this cultural heritage and has made many personal sacrifices to bring his dream to reality. These oils are certified organic and made with great care in Marco’s new frantoio. They are packed full of polyphenols and we are thrilled to bring them to your table.

Frantoio Marco Rizzo, map
Marco Rizzo, cultivars
Rizzo Impronta
This monocultivar Rontondella comes from South facing groves at 450m above sea level and has an elegant and sweet richness mid palate and a touch of florality. A delicious, family friendly choice with a hint of white pepper on the finish, it pairs well with vegetables and seafood.

Frantoio Marco Rizzo

Rizzo Talismano
The fine raw almond character of this monocultivar Carpellese has a good decisive peppery note making it pair well with ingredients such as peach, apricot, raisins and orange. Very clean and a good hint of chicory on the finish.

Frantoio Marco Rizzo

Rizzo Incipit
This monocultivar Nostrale di Felitto is grown at high altitude and sporadically planted. Early harvested, it features super intense fine artichoke characteristics as well as a touch of broad bean and tomato leaf. On the palate, ample fresh herbs and richly elegant. The bitter finish recalls rucola and asparagus making it a good pair with meat and grains.

Frantoio Marco Rizzo