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)

Orange Olive Oil Cake

Breakfast in Italy is mainly a sweet affair. Cornetto (croissant) is the staple food in the morning at the bar with your cappuccino, while at home cake is wholly acceptable. So to balance our January reset and to bridge that Christmas feeling well into the new year, we are eating Orange Olive Oil Cake made with the most sensational oranges from the Librandi estate in Calabria and their exceptional olive oil.


The recipe itself is inspired by eclectic Australian food writer Julia Ostro, who learnt this from her time in Tuscany. It’s quite liquid (as it should be) so don’t use huge oranges – but do use all the rind.


3 oranges

3 eggs

500g caster sugar

300ml extra virgin olive oil

300ml milk

300g self-raising flour

400 ml water



We used Librandi Carolea from Calabria, which gives that buttery feel, and has a delicate fresh olive profile balanced with hints of almond and sage.


Wash and cut 1 orange in thin slices.


In a wide pan slowly dissolve 200 grams of sugar in the water. Bring to a soft simmer and place the orange slices in the water, making sure they don’t overlap, for 20 minutes. Turn the orange slices around and cook for another 20 minutes. Once the rind is translucent and the water thick and syrupy place the slices on a wire-rack to cool down.


Keep the syrup for later use. Preheat the oven at 180 C and grease a tin.


Zest two oranges and mix the zest with the remaining sugar in a bowl. Take your time here and enjoy the fragrance.  Add the eggs and beat well, then add the milk, the juice from the the zested oranges and the olive oil.


In a separate bowl sift the flower, then add the liquid ingredients, mix well and pour into the baking tin. Cook for about 40 minutes, then take the cake out of the tin and let cool completely.


Once everything is cool, top the cake with the orange slices and add drizzle a bit of syrup.