ALTO Olives

24/08/2025

It’s a beautiful day to taste some oils!

Come and have a taste of our new season ALTO extra virgin olive oils & our naturally brined table olives today at the producer showcase
at Carriageworks.

Aussie EVOO on everything!

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07/08/2025

Saffron & coriander seed scented sardine escabeche made with our new season ALTO Delicate EVOO & our agrodolce style ALTO Chardonnay vinegar.

This is our riff on a classic Jeremy Strode recipe, who was such a great chef, and a lovely supporter of our family business.

A dish that has delighted everyone I have ever served it to, and has therefore remained on regular rotation in our house over the years, and I imagine will always do so.

An exquisite, more delicate style extra virgin olive oil is a non-negotiable, of course.

Lucky we have some on hand…

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07/08/2025

07/06/2025

No two growing seasons are ever the same.

But every year,
since the inception of ALTO Olives,
we have worked hard to create a portfolio of
consistently delicious extra virgin olive oils that will suit all kinds of cuisines, cooking styles, ingredients, and flavors, with the oils we make from the olives we grow on our farm in Peelwood NSW,
and the oils we source from our various premium supply partners.

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We aren’t the cool new kids on the block.

We don’t have fancy packaging or trendy squeezy bottles.

We don’t do ‘collabs’ or pay influencers to sell our stuff for us.

We are a small, well established family business.

We believe that olive trees are sacred,
and that their fruits, and the oil produced from them, are good for the land, good for our bodies, and good for our souls.

And we just produce really great Australian extra virgin olive oils, naturally brined table olives, and a couple of lovely agrodolce vinegars.

Which we love sharing with the world.

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Harvest 2025

The recipes have been decided, the oils are racking off, and the new season portfolio of ALTO extra virgin olive oils (Pro, Delicate, Robust), and flavored oils (Lemon & Mandarin) will be available from our distribution partners in early to mid July.

And at for our lovely loyal Sydney customers.

Enjoy!

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24/05/2025

Breakfast -

Our very last of this year’s homegrown tomatoes with the very first of this year’s Novello EVOO on a toasted slice of home baked sourdough.

Heaven.

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23/05/2025

Friday aperitivo snacks
with a glass of prosecco
to celebrate the release
of our 2025 ALTO Novello -

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Toasted slices of home-baked sourdough, capris, jammy late season figs, a liberal dousing of new season ALTO Novello EVOO, mint & pineapple sage flowers from the garden, salt & a good grinding of pepper.

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Salute!

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23/05/2025

Here are my tasting notes for our new season 2025 harvest unfiltered Novello EVOO -

A fresh, fragrant, and intensely fruity oil with strong notes of sweet red apples, golden kiwi fruit, and pineapple sage.
This transfers beautifully to the palate with similar sweet apple and golden kiwi flavours, and a nuttiness reminiscent of fresh green almonds.
This is a complex oil with a well blanced bitterness that does not overwhelm, and a building spicy ginger pungency.
This oil displays a delicious melange of harmonious ripe fruit flavours,
has a creamy mouthfeel, a lasting persistance, a vibrant kick, and a clean finish.
Dreamy.

Here are my son’s tasting notes -

‘Yummy apple bomb.’

Both are accurate.

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Our 2025 harvest ALTO Novello EVOO
is available in limited supply at our market stall at Carriageworks Farmers Market
from tomorrow till it’s sold out.

Or contact the folks in Sydney, and in Melbourne.
Again, a strictly limited supply is available.

Enjoy x

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06/05/2025

Hopeful Ranch is as beautiful as ever.

The 2025 harvest is finished.

The oil is delicious.

Novello is back.

(Available very soon
in limited supply.)

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18/04/2025

Another dish that we consume a lot of in our home during the Summer & Autumn months is
the classic Arabic dish, Baba Ganouj.

Depending on which part of the Levant your recipe comes from, the ingredients used to make it might vary slightly.

But no matter where your recipe comes from, beautiful extra virgin olive oil is non negotiable!

In our house we bbq the eggplants over fire, then I remove the charred skins, and hand chop the silky, smokey flesh with tahini, fresh garlic paste, cumin, goat’s milk yoghurt, lemon juice, pomegranate molasses, salt, and extra virgin olive oil.

I always finish with fresh parsley, a sprinkle of sumac, and loads of ALTO Robust EVOO.

Imagine Australian cuisine without the delicious ingredients, flavours, and dishes that we have been so generously gifted by the Arab world.

I’d rather not!

14/04/2025

Homegrown heirloom tomato salad by dressed with a hand pounded garlicy-capery-herby salsa verde, buffalo mozzarella (the best!), pickled onions, a finishing splash of our ALTO Chardonnay vinegar & lashings of our ALTO Robust EVOO.

12/03/2025

Back on the ranch.

Grateful to be standing again on this traditional land of the Wiradjuri people,
on the cusp of the Abercrombie wilderness.

Content to be walking & sleeping again under these impossibly big skies.

Happy to be reunited again with our beautiful olive trees.

Relieved to see some of them again heavy with healthy, bounteous fruit.

Hopeful forever.

Ever Hopeful.

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