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)


A variant of chicory, this sublime vegetable is on every proper Roman menu at this time of the year. With its elongated bulb shape, light green stems and dandelion shaped leaves, it has beautiful bitter character that comes to life when dressed with the best extra virgin olive oil plus some anchovy, a little garlic, some lemon.

It has the ability to take you on a journey to Rome whenever you taste it.


600g  Puntarelle

4   Anchovy filets

1  Garlic clove

½  Lemon squeezed, ½ Lemon for the puntarelle curling

3 tbsp Extra Virgin Olive Oil, we love Incipit from Marco Rizzo 


You have to find the right variety of Puntarelle with long shoots in order to get it to curl properly. Finely slice or push through a taglia puntarelle (yes, there is a specific tool for this) and then drop in iced water with the other half of the lemon. Leave for about 45 minutes and it will begin to curl.

I usually make the dressing in a pestle and mortar so that there is a slight texture remaining.