LOCATION AND CLIMATE

 

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.

OLIVE MATURITY

 

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.

ATTENTION TO DETAIL IN GROVE AND MILL

 

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.

FRANTOIO DI RIVA BOX

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)

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Beetroot relish
November 9, 2023 In Autumn, Preserving, Recipes

Roasted Beetroot Relish

This relish preserves the earthiness of the root without swamping it in vinegar as can happen with beetroot. It is best made with young roots (found typically in the latter part of the summer) and makes a brilliant companion to mackerel. It’s also great in a sandwich or served with goat’s cheese.

INGREDIENTS

Makes 5 x 225g Jars

 

1kg young, small fresh beetroots, washed and trimmed

Extra Virgin Olive Oil

250g Granulated Sugar

150ml Red Wine Vinegar

2 tbsp Balsamic Vinegar

1 small Red Onion, finely chopped

50g Freshly grated horseradish.

 

For the tomato puree

1kg Piccadilly Tomatoes, or Datterini if you prefer

2 tsp Flaked Sea Salt

4 garlic cloves peeled and sliced

50ml Extra Virgin Olive Oil – we use a classic Sicilian oil for this because it is a wonderful partner to tomatoes and root vegetables. Primo Organic is an excellent choice.

METHOD

Begin by roasting the beetroots in a baking dish drizzled with olive oil and at a heat of 180C/350F for around 60 minutes (you may need a little longer depending on your oven) or until the skins are blistered and baggy. Leave aside to cool and then peel off the skins. Coarsely grate the beetroot in a food processor (you can do it by hand but it’s quite a messy job). Depending where you live, you may be able to find pre-roasted beetroots in your local market, this is something you see regularly in Italy, so it’s worth checking to see if you can make the shortcut.

 

Simultaneously, to make the tomato puree, halve the tomatoes and place them skin side down on a baking tray alongside the garlic cloves. Sprinkle with flaked sea salt and the olive oil. Roast in the same oven as the beetroots for around 60 minutes.  Remove and pass through a mouli – you should end up with around 300ml of intense tomato puree.

 

Put the sugar, vinegars, onions and horseradish in to a large saucepan and bring to the boil. Cook for 5 minutes. Then add the tomato puree and cook for a further couple of minutes. Then add the grated beetroot and cook for a further 10 minutes or until fully combined and thickened.  Transfer to sterilized jars and seal with a vinegar-proof lid.

Use within 12 months and refrigerate once opened.