ALTO Robust Extra Virgin Olive Oil

2025 release 9 releases on record

Buy now Available

Verification

Listed

Evidence pending

Best Award

Silver

85 pts

Phenols

—

Antioxidant marker

Freshness

—

FFA shown when known

Frantoio Leccino

ALTO Robust Extra Virgin Olive Oil is crafted from a blend of Frantoio and Leccino olives, sourced from high-altitude groves in New South Wales.

Certified AOA OliveCare®, ALTO Robust has won Gold Medals at the 2019 New York International Olive Oil Competition and 2016 Olive Japan International EVOO Competition, among other accolades. Technical specifications include free fatty acids <0.2% and peroxide value <12.

Sensory: Lab Profile

Flavor & Structure

Sensory Profile

Fruitiness 4.3

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

Bitterness 3.3

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

Pungency 3.5

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

Polyphenols 5.5

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.

artichoke fresh herbs green apple almond pepper fresh almond

Estimated Based on profiles for: Frantoio, Leccino .

Evidence over time

Release History

9 releases

2025

Buy Batch

Varieties

Frantoio Leccino

2024

Producer Notes

This oil features fresh green apple and herbaceous notes on the nose, with intense fruit flavours on the palate, balanced by mild bitterness and pungency. It exhibits a lingering spiciness and clean finish.

Varieties

Frantoio Leccino

2023

2022

Varieties

Frantoio Leccino

2021

Varieties

Frantoio Leccino

FFA

0.2%

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