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 can Enhance Heart Health

New Research shows that just half a tablespoon of Extra Virgin Olive Oil per day can enhance heart health.


Heath experts often recommend extra virgin olive oil against a range of health issues, including cardiovascular disease and type 2 diabetes. However, sceptics have questioned whether the benefits attributed to olive oil are due to other factors specific to the Mediterranean lifestyle rather than the dietary consumption itself, because most studies have primarily examined individuals living in the region. Addressing these concerns, a recent study conducted by the Harvard T.H. Chan School of Public Health and published in the Journal of the American College of Cardiology delved in to olive oil consumption amongst Americans.


Titled “Olive Oil Consumption and Cardiovascular Risk in U.S. Adults”, the study tracked the dietary habits of nearly 100,000 men and women who were initially free from cancer, heart disease and stroke over a period of 24 years.


After accounting for significant dietary and lifestyle variables, the results indicated that individuals who consumed more than half a tablespoon of extra virgin olive oil daily in place of other fats, such as butter, experienced a 15% lower risk of any cardiovascular disease and a 21% reduced risk of coronary artery disease compared to non-consumers.


The research underscored the profound impact small dietary adjustments can have on overall health.  Replacing just 5 grams per day (equivalent to 1/3 of a tablespoon of butter) of saturated fats with an equivalent amount of olive oil was associated with a 5-7% lower risk of cardiovascular disease and coronary heart disease.  Moreover, higher olive oil intake correlated with lower levels of inflammatory biomarkers in the bloodstream and a healthier lipid profile.


We know that the Mediterranean diet is favoured for overall health, but it’s great to see confirmation via scientific evidence in favour of extra virgin olive oil in your diet.