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ALTO Pro-Blend Extra Virgin Olive Oil
ALTO Pro-Blend Extra Virgin Olive Oil

ALTO Pro-Blend Extra Virgin Olive Oil

Produced by Alto Olives — producer profile

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Verification
Not found
No lab verification data found
Award Record
2 awards
Across 2 releases · 1 competition Latest: Silver · 2018 AIOA
Phenols
Not found
No phenol data found
Latest Release
2024
4 releases recorded
FrantoioCorreggiolaLeccino

ALTO Pro-Blend Extra Virgin Olive Oil is made from Frantoio, Correggiola, and Leccino olives hand-selected from high-altitude groves near Crookwell, NSW. The blend features fresh green apple and floral notes with a soft, balanced palate, mild pungency, and no bitterness. Ideal for fish, poultry, salads, marinades, sauces, mayonnaise, and pesto. It received a Gold Medal at the 2015 Royal Melbourne Fine Food Awards and a Silver Medal in 2014. Analysis shows free fatty acids <0.2% and peroxide value <12.

Evidence over time

Release History

2026
Current harvest year

No release has been recorded for this harvest year yet.

2024
Producer Notes

The oil offers fresh green‑apple and floral aromas, leading to a soft, balanced palate with mild pungency and no bitterness.

Varieties
Frantoio Correggiola Leccino
2023
No release recorded

No release is recorded for this harvest year.

2022
No release recorded

No release is recorded for this harvest year.

2021
No release recorded

No release is recorded for this harvest year.

2020
No release recorded

No release is recorded for this harvest year.

2019
No release recorded

No release is recorded for this harvest year.

2018
2017
2016
No release recorded

No release is recorded for this harvest year.

2015
Varieties
Frantoio Correggiola Leccino
FFA
0.1%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
1999
Producer established

Alto Olives was established in 1999.

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Sensory Profile & Character

Sensory Profile

Fruitiness 4.5
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 3.5
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 3.7
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 5.3
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 grass

Estimated Based on profiles for: Frantoio, Correggiola, Leccino .

Place & provenance

Sense of place

This oil is listed as originating in Southern Highlands & Tablelands, New South Wales, Australia.

Why choose it

Choose a clearly identified origin when local identity, traceability and connection to a particular growing area matter to you.

Worth knowing

Origin can make an oil distinctive, but does not by itself guarantee quality or a particular flavour.

Listed originSouthern Highlands & Tablelands, New South Wales, Australia
Harvest & milling

How it was made

The olives are listed as being harvested manually.

Why choose it

These practices may appeal when you value hands-on harvesting, cooler fruit handling or direct estate control over milling.

Worth knowing

They describe production methods, not elapsed harvest-to-mill time or proof that the finished oil is fresher or better.

Product informationHand picked
Olive composition

Blend

The latest release lists Frantoio, Correggiola, Leccino.

Why choose it

A blend can combine complementary cultivar traits and offer a broader flavour profile.

Worth knowing

The listed varieties do not reveal their proportions or prove a particular blending intention.

Release dataFrantoioCorreggiolaLeccino

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