ExtraVirginVault

ALTO Delicate Extra Virgin Olive Oil

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ALTO Delicate Extra Virgin Olive Oil is crafted from a blend of traditional Tuscan varieties-Frantoio and Leccino-along with Koroneiki, Manzanillo, and Barnea olives sourced from high-altitude groves in New South Wales, Australia.

ALTO Delicate has earned Silver Medals at the 2019 New York International Olive Oil Competition and other prestigious events. Technical analysis reportedly shows free fatty acids <0.2% (IOC limit <0.8%), ensuring superior quality.

Estimated Flavor Profile

Sensory Profile

Fruitiness 4.7

Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.

Bitterness 3.4

Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds, which have antioxidant properties.

Pungency 3.4

Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.

Polyphenols 6.3

Polyphenols are compounds found in plant-based foods, such as fruits, vegetables, herbs, tea, dark chocolate and EVOO. They act as antioxidants and protect you from cellular damage and decreases your risk of issues like cancer, diabetes, and heart disease.

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Estimated Based on profiles for: Frantoio, Leccino, Koroneiki, Manzanillo, Barnea .

Release History

2 releases

2025

Buy Batch

Producer Notes

The oil presents delicate floral and ripe‑fruit aromas, complemented by soft grassy notes on the palate, with mild bitterness and pungency and a fresh, clean finish.

Varieties

Frantoio, Leccino, Koroneiki, Manzanillo, Barnea

2019

Varieties

Frantoio, Leccino, Koroneiki, Manzanillo, Barnea

FFA

0.2%

Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.

Peroxide

Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.

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