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)

Replenishing your Glutathione

Did you know that taking paracetamol depletes your reserves of glutathione?

There is a great deal of research out there showing that glutathione is vital for optimizing cellular function and maintaining overall health. It can reduce the build-up of free radicals (which play a role in many health conditions) as well as reducing oxidative stress (where free radicals and antioxidants are out of balance in the body).

From what we know, oxidative stress opens us up to the possibility of all sorts of diseases and therefore we want to ensure our glutathione levels are not dipping.


There are a number of ways to increase your glutathione levels ranging from supplements to iv therapy, but there is also a natural way to do this: to incorporate a master antioxidant into your diet.


Extra Virgin Olive Oil is a master antioxidant. Natural, freshly pressed, no preservatives or additives.  So if you’ve had to take paracetamol to fight off a bug recently, slice up some bread and make yourself a bruschetta!