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)

0
  • No products in the cart.
Cart Total:€0,00
 
Why should you buy your Olive Oil directly from the frantoio? | Frantoi
Shipping your Extra Virgin Olive Oil directly from the mill is the only way to be certain of its provenance. We are absolutely sure of the origin of each of the oils that we have selected for you. In an industry where regulation is somewhat behind the pace, this is an essential fact you need to hold on to.
489
post-template-default,single,single-post,postid-489,single-format-standard,theme-stockholm,stockholm-core-2.4,wc-braintree-body,woocommerce-no-js,select-child-theme-ver-1.1.2,select-theme-ver-9.6,popup-menu-fade,,qode_menu_,qode-single-product-thumbs-below,wpb-js-composer js-comp-ver-6.11.0,vc_responsive
Frantoi - Frantoi.org
May 26, 2016 In EVOO

Why should you buy your Olive Oil directly from the frantoio?

1. Shipping your Extra Virgin Olive Oil directly from the mill is the only way to be certain of its provenance. We are absolutely sure of the origin of each of the oils that we have selected for you.

In an industry where regulation is somewhat behind the pace, this is an essential fact you need to hold on to.

 

2. Shipping directly from the Frantoio to your door is the only way you can get the new season, freshly pressed nectar whilst it is still so full of goodness and verve. Unfortunately much of the oil you see in wide distribution may be towards the end of its shelf life by the time it comes to your table. The oil is particularly good for you in the first 4-5 months after it has been pressed but it has a shelf life of around 18 months.

 

3. It is the only way to ensure absolute control of the quality from the olive grove to the bottle – total priority is given to their fruit and I’m assuming you care about this if you’re still reading.