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)

Miso, Sumac Roasted Squash

Embrace the flavours of autumn with this roasted squash dish. Glazed with extra virgin olive oil, white miso, pink peppercorns, and sumac, each bite is a burst of vibrant flavours. Whether enjoyed as a delightful side dish paired with rice or ancient grains, or served alongside succulent roast chicken, this dish brings the essence of autumn to your table.


1 large delicata squash (you can use any squash of course, but delicata tends to be a little richer in flavour)

2 tbsp extra virgin olive oil. We use Il Sincero from Frantoio Viola in Umbria

1 tbsp white miso

1 tsp pink peppercorns

1 tsp ground sumac

1 tbsp balsamic vinegar

Flaked sea salt


Preheat the oven to 210C/410F

Cut the squash in half and scoop out seeds. Cut into 1cm slices and place in a bowl.

Next, mix the olive oil, miso, balsamic vinegar, pink peppercorns, and sumac together in a small container.

Tumble the squash slices in miso mixture until well coated, then place the squash in a single layer on a baking sheet and roast for about 15 minutes. Turn the slices and cook for a further 15 minutes or so until they are cooked through and are turning around the edges. Remove from oven.

Plate to serve and sprinkle with some sumac, salt and peppercorns as well as a final swirl of olive oil.