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)

Olive Oil Brownies

What we’re all looking for in a brownie is a crisp edge and a soft, chewy centre. Using a mild Extra Virgin Olive oil really does the trick. Give it a try.



Makes 14-16 brownies


6 tbsp      Delicate Extra Virgin Olive Oil. For this, we used monocultivar Carolea from Frantoio Librandi in Calabria. It has enough structure to meet the dark chocolate, but doesn’t overpower the flavour.

130g        All purpose flour

¾ tsp       Salt

¼ tsp        Baking Powder

25g           Cocoa Powder

60ml        Boiling water

100g        70% organic dark chocolate, melted over a bain marie

1                large egg

165g        dark brown sugar

65g           granulated sugar

Flaked sea salt




Begin by heating the oven to 180C and line an 8x8inch baking dish with parchment paper.

Then in a medium bowl, mix the flour, salt and baking powder.

And in a large bowl whisk up the cocoa powder and boiling water until smooth, using an electric hand whisk. Then gradually add in the 6 tablespoons of extra virgin olive oil, melted chocolate and the beaten egg.

To this, add in the brown and granulated sugars and then fold in the flour mixture.


Put the mixture in to the prepared pan and bake until just firm to the touch, which should take around 25 minutes. When you remove from the oven, immediately sprinkle the flaked sea salt. Leave to cool a little before cutting up, otherwise they won’t hold their shape.


Hard to resist immediately, but these brownies will last for up to 5 days.