ALTO Delicate Extra Virgin Olive Oil

Name: ALTO Delicate Extra Virgin Olive Oil
Brand: Alto Olives

Produced by Alto Olives — producer profile

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Verification

Not found

No lab verification data found

Award Record

4 awards

Across 4 releases · 1 competition Latest: Silver · 2025 AIOA

Phenols

Not found

No phenol data found

Latest Release

2025

8 releases recorded

Frantoio Leccino Koroneiki Manzanillo Barnea

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.

Evidence over time

Release History

2026

Current harvest year

No release has been recorded for this harvest year yet.

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

2024

Varieties

Frantoio Leccino Koroneiki Manzanillo Barnea

2023

Varieties

Frantoio Leccino Koroneiki Manzanillo Barnea

2022

Varieties

Frantoio Leccino Koroneiki Manzanillo Barnea

2021

No release recorded

No release is recorded for this harvest year.

2020

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.

2018

Varieties

Frantoio Leccino Koroneiki Manzanillo Barnea

2017

Varieties

Frantoio Leccino Koroneiki Manzanillo Barnea

1999

Producer established

Alto Olives was established in 1999.

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Sensory Profile & Character

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.

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 naturally occurring compounds found in olives and other plants. In olive oil, reported phenolic content is a chemistry measure that can be associated with bitterness, pungency and oxidative stability; total phenols are not interchangeable with hydroxytyrosol-plus-derivatives measurement used for the EU-authorised wording.

artichoke fresh herbs green apple almond pepper fresh almond

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

Place & provenance