46th Parallel White Label Organic Extra Virgin Olive Oil

This 46th Parallel White Label Extra Virgin Olive Oil is more than 70% Casaliva olives with about 25% Frantoio and 2-3% Leccino.

The 46th Parallel marks the northernmost area in the world with an olive growing tradition due to the “lake effect” of Lake Garda.

In 2007, Agraria Riva del Garda began working toward organic production beginning with the oil mill and several olive-grower partners motivated by their own ideas. Frantoio di Riva obtained organic certification in 2008 and the first olive orchards completed the conversion process in 2010. The same year, the first organic Extra Virgin Olive Oil was produced. Organic olive cultivation is aided by the unique climate conditions that hinder the development of the main olive diseases. In addition, the orchards make widespread use of organic insect control methods like traps for the olive fruit fly, the insect pest that olive growers fear most.

Awards: Winner of Best ORGANIC EVOO in the World 2020

Color: yellow with visible green highlights

Aroma: medium fruity with appealing fresh notes reminiscent of mown grass, as well as bitter notes of arugula and green almonds

Flavor: decidedly harmonious and balanced with clear appealing bitter notes and more pronounced spicy notes. This Extra Virgin Olive Oil leaves a lingering pleasant sensation in the mouth

Pairings: This Extra Virgin Olive Oil is an excellent ingredient in Mediterranean cuisine due to its ability to enhance even the most delicate foods, from raw vegetables to fish dishes and salads without overwhelming the flavor.

The 46th Parallel marks the northernmost area in the world with an olive growing tradition due to the “lake effect” of Lake Garda. The olives are harvested at an early stage of maturity to enhance the oil's polyphenol content, which increases the health benefits. 

In 2007, Agraria Riva del Garda began working toward organic production beginning with the oil mill and several olive-grower partners motivated by their own ideas. Frantoio di Riva obtained organic certification in 2008 and the first olive orchards completed the conversion process in 2010.