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)

Health Benefits: Extra Virgin Olive Oil and Cardio Vascular Disease | Frantoi
We know that traditionally, diets rich in monounsaturated fatty acids (MUFA) have been associated with a low risk for coronary heart disease (CHD); there was a lower incidence of myocardial infarction (coronary heart attacks) in Southern Europe where olive oil was the main source of fat intake as opposed to Northern Europe.
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Frantoi - CVD

Health Benefits: Extra Virgin Olive Oil and Cardio Vascular Disease

We know that traditionally, diets rich in monounsaturated fatty acids (MUFA) have been associated with a low risk for coronary heart disease (CHD); there was a lower incidence of myocardial infarction (coronary heart attacks) in Southern Europe where olive oil was the main source of fat intake as opposed to Northern Europe where saturated or polyunsaturated fats were more widely consumed (Kris-Etherton, 1999). Olive oil, however, is much more than a MUFA-fat because it contains high amounts of antioxidant phenolic compounds which we know are so beneficial to health. These phenolic compounds are lost when the olive oil is refined. In 2006, a trial of Extra Virgin Olive Oil versus Refined Olive Oil in healthy volunteers showed the EVOO to be better at reducing the lipid oxidative damage, whilst in people who already had stable coronary heart disease, EVOO was more effective at reducing the chemicals in the blood associated with arteriosclerosis¹. More research is needed to be sure that no other dietary components have contributed to this but results were very promising. And a more recent study in 2014² of over 7000 men and women at high risk of cardiovascular disease concluded that olive oil consumption, specifically the extra-virgin variety, is associated with reduced risks of cardiovascular disease and mortality in individuals at high cardiovascular risk.

 

¹ Fito M et al European Journal of Clinical Nutrition (2008) 62, 570–574
² Guasch-Ferre M BMC Med 2014 May 13;12:78. doi: 10.1186/1741-7015-12-78.