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ALTO Robust Extra Virgin Olive Oil
ALTO Robust Extra Virgin Olive Oil

ALTO Robust Extra Virgin Olive Oil

Produced by Alto Olives — producer profile

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Verification
Not found
No lab verification data found
Award Record
7 awards
Across 7 releases · 1 competition Latest: Silver · 2025 AIOA
Phenols
Not found
No phenol data found
Latest Release
2025
9 releases recorded
FrantoioLeccino

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.

Evidence over time

Release History

2026
Current harvest year

No release has been recorded for this harvest year yet.

2025
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
Varieties
Frantoio Leccino
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.
2020
Varieties
Frantoio Leccino
2019
Varieties
Frantoio Leccino
2018
Varieties
Frantoio Leccino
2017
Varieties
Frantoio Leccino
1999
Producer established

Alto Olives was established in 1999.

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Sensory Profile & Character

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.
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 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 .

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
Olive composition

Blend

The latest release lists Frantoio, 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 dataFrantoioLeccino

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