The Farm
The ALTO Olive story began two decades ago when the ALTO OLIVES grove was established by the Armstrong family, showcasing a diverse range of internationally awarded extra virgin oils and table olives prized by many Australian chefs.
Twenty harvests later a new ALTO chapter is unfolding guided by another passionate Australian olive growing family, the Symingtons, who share the same passion and commitment to crafting wonderful Australian grown olive products.
The Grove
ALTO Extra Virgin Oils are sourced from a grove planted with olive varieties selected for their ability to produce exceptional quality oil and table olives.
Quality is the ALTO mantra, a commitment that starts in the grove with meticulous management. The mechanised harvest ensures freshly picked olives reach the modern on-site mill where they are crushed within hours, a process that reliably preserves intense fruit characters, balanced flavour and healthy antioxidant levels.
Sustainability underpins our olive food business, both in the groves and the mill. Solar panels provide power and the olive pits remaining after crushing are burnt to heat the mill. Sheep graze peacefully in the groves, along with occasional mobs of kangaroos, providing both steady natural fertilisation, and handy weed patrols.
The Processing
Simply put, Extra Virgin Olive Oil is just freshly squeezed olive juice.
ALTO Extra Virgin Olive Oil is crafted from quality olives and made without the use of chemicals or excessive heat, maximizing the oil’s remarkable health benefits and freshness.
ALTO’s Extra Virgin Olive Oil relies on early harvest fruit that is crushed within hours of harvest. Oil extraction occurs in a modern and efficient centrifuge, minimising oxidation.
After pressing, the oil is stored in stainless steel tanks for six weeks then ‘racked off’ to remove any residual water or vegetative matter. The oil is tested in an internationally certified government laboratory to ensure its chemistry meets the international standards for Extra Virgin Olive Oil.
ALTO Table Olives are harvested, washed, grad ed and sized then naturally fermented. The olives remain in this brine solution for 8 to 15 months, and are monitored for salt content and PH stability. The olives are washed and checked again for quality before being packaged in fresh brine for sale.
