A superb quality, award-winning oil resulting from the professional experience of Agraria Riva del Garda, Uliva DOP will meet the needs of those looking for a select extra virgin olive oil and who value a limited production DOP product that perfectly represents the territory of its production. Uliva is a DOP Garda Trentino extra virgin olive oil pressed exclusively from early harvest Casaliva variety olives that are picked in the very first stages of maturation and pressed at the beginning of the season, generally before the 10th of November. The characteristics of the young olives are preserved in the resulting oil which has a notable fresh, crisp taste as well as an accompanying grassy nose.

Pairs Best With

Bitter Green Salads, Roasted/Grilled Veg, Grilled Fish, Red Meat, Aged Cheese, Soups & Stews, Pizza

Recent International Awards

2021 NYIOOC - Gold

2020 AIPO d'Argento - 2 Drops, Light Fruity DOP

2019 Aipo D'Argento IOOC - Medium Fruity (DOP/IGP) - 3rd Place
2019 Ercole Olivario - Medium Fruity - Finalist
2019 Gambero Rosso Oli d’Italia - Best Medium Fruity
2019 Japan Olive Oil Prize - PDO - Gold
2019 LA International EVOOC - Medium - Bronze Medal
2019 L'Orciolo d'Oro - Intense Fruity - Italian Monocultivar Award Winner, Garda DOP Award Winner
2019 NYIOOC - Gold
2019 Slow Food Italia - Grande Olio
2019 Sol D'Oro - Intense Fruit - Special Mention

2018 Aipo D'Argento IOOC - Light Fruity (DOP/IGP) - 1st Place
2018 NYIOOC - Gold

2016 NYIOOC - Gold

Trentino Alto-Adige
Extra Virgin Olive Oils
Bitter Green Salads, Roasted/Grilled Veg, Grilled Fish, Red Meat, Aged Cheese, Soups & Stews, Pizza
Fall 2020 (NEW)
Extra Virgin
Extra virgin olive oil is the highest quality olive oil. By definition it must have some fruity flavor, zero defects, free fatty acid level below 0.8%, and be derived by cold extraction below 27°C ~ 80°F.
500ml (16.9 oz)
Trentino Alto-Adige, Italy
Polyphenols are antioxidant micronutrients found in plant-based foods. The phenolic concentration in olive oil depends on variables like the variety, ripeness at harvest, extraction methods, etc. Visit our Health Benefits page to learn more.
Fall 2020
As a fresh food product, properly stored olive oil should be consumed within 2 years from the time of harvest for best flavor. Harvest runs from October through January in Northern Hemisphere regions, and from April through July in Southern Hemisphere regions.
Agraria Riva del Garda
Our team of experts travels the world to curate our collection. In order to discover the best olive oil producers, we visit estates, review production methods, and taste the new products every single harvest year.

Frequently Bought Together

Producer Profile

Agraria Riva del Garda

Agraria Riva del Garda
The Riva del Garda Agraria was founded by royal decree in 1926 with the general purpose of promoting and supporting agriculture in the Garda Trentino area in Northern Italy. The local territory comprises the upper Lake Garda area, which is actually the most southern part of the Alpine region of Trentino-Alto Adige, and is a paradise which has remained largely undisturbed from outside influences. The upper Lake Garda area lies just below the 46th parallel and is an area with a mild climate protected by the Dolomite Mountains to the north and the warming effects of Lake Garda to the south. The lower Sarca Valley is one large garden, and those who cultivate it remain entranced by this fertile land with its abundant vineyards and lush olive groves in a peaceful, verdant and uncontaminated setting. It is easy to see why the Riva del Garda Agraria can rightfully boast of the high quality of the local products, which come from the earth, care and ancient traditions of the area.


Frequently Asked Questions

Why Buy Olive Oil Online?

It is a proven fact that in just eight hours of close exposure to strong fluorescent lights, a bottle of olive oil packed in a clear glass bottle will be totally destroyed having lost its color, flavors and aromas. While oil packed in a dark glass bottle offers considerably better protection, it too becomes vulnerable when exposed to strong light and can be completely destroyed in less than a week, which makes purchasing olive oil in a supermarket a less than desirable prospect.

Beyond that, the vast majority of the oils sold in the USA have inadequate or even misleading labels. The consumer is given little to no information as to where the oil was actually produced or from what variety of olives it was made, but most importantly, WHEN the oil was harvested.

What Are Some Of The Best Olive Oils?

Simply put, the best olive oils are extra virgin olive oils. However, adulteration of extra virgin olive oil is a hot topic in the past and present, and many studies continue to examine the contents inside a bottle of olive oil. This problem still persists in the industry, especially at the supermarket level.

That's why we created Olive Oil Lovers: to bring some of the world's best olive oils from the most trusted producers to the U.S. market. All of our producers are quality driven in their manufacturing practices. We also conduct an intensive screening of every producer and product on our site - often visting their estates and seeing their practices first-hand - and accept only producers who meet our high standards. To go the extra mile, all of our imported oils are proven extra virgin through chemical analysis in accordance to strict European Union regulations. Therefore, you can trust that any oil you purchase with us at Olive Oil Lovers will be genuine, 100% extra virgin olive oil.

How Long Will Olive Oil Last After The Harvest Date?

There are two dates that producers may choose to print on a bottle, using either one or both. The "Use By" date is what our producers put on their products to say, "use when at its freshest quality." The taste and quality of the oil doesn't typically diminish over time though, unless it's open and exposed to oxygen.

The "Harvest Date" is when the olives for the oil were actually picked and crushed. This date can be any time between late October to mid-December for the Northern Hemisphere, and these new harvest olive oils begin to arrive in the United States in February and March the following year. For oils from the Southern Hemisphere, from countries such as Chile or South Africa, harvest occurs any time between late April to mid-June.

When Is Olive Oil Considered Past its Prime?

While this answer can vary depending on the olive variety, time of harvest, and how the product is stored, in general an extra virgin olive oil will retain much of its flavor and aromas for 18-30 months in an unopened container. However, any exposure to light and/or oxygen will begin to degrade the oil. Once opened, olive oil should be consumed ideally within 1-2 months, with a maximum of perhaps 4-6 months. When purchasing a 3L or 5L tin, if the oil is typically not consumed within this timeframe, we recommend decanting the oil into smaller, sealed containers and storing in a cool, dark place.

Olive oils with higher polyphenol counts will have a longer shelf-life. Higher polyphenol numbers are the result of both the olive variety and when the olive was harvested. Green olives harvested early in the season produce less oil, but have higher polyphenol counts than oils from ripe olives. You can find the polyphenol counts for many of our extra virgin olive oils listed on their product page.