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Food Network Fan · 01-11-2008, 06:32 PM

I thought I would give this a try and see what I thought of it. It's the first time I have seen it at my store. I am excited to try it.

The climate in the Riverland region in South Australia is very similar to the Mediterranean olive and grape producing areas.
The olive trees in ollo’s grove include more than ten superior Tuscan varieties.
ollo’s state-of-the-art cold press processing building is at the very center of the 1000-acre grove. The central location allows harvested olives to be processed within a couple of hours to provide the freshest possible juice (oil).
Quality control standards, as well as the Fresh & Fruity and Mild & Mellow ollo blends, were established by the late Enrico Rossomando, ollo’s Italian Master Blender who had over 20 years of olive oil making experience.

Since its 2005 debut, ollo has accumulated many awards for its Extra Virgin olive oil.

2007

Gran Mantion Diploma - Chemical Composition by ARMONIA (a collaboration between Instituto Sperimentale per l’Olivicoltura (Olive Research Institute), ALMA---the International School of Italian Cooking and the Italian Academy of Cooking to promote the knowledge and appreciation of healthful and nutritional properties of high quality Extra Virgin olive oil/Spoleto, ITALY
Royal Canberra Extra Virgin Olive Oil Show-Top Score Ribbon for Fresh & Fruity
World Trade Center Miami-Americas Food and Beverage Award for the "Best Salsa, Sauce, Condiment" in the Americas - Third Place
2007 11th Australian National Extra Virgin Olive Oil Awards – Silver for Mild & Mellow

2006

International Taste & Quality Institute (ITQI)-Superior Taste Award/Brussels

2005

Bronze Medal - Australia’s 8th Annual Extra Virgin olive oil competition
Gold - Carter Holt Harvey Packaging Aesthetic Style Award

01-11-2008, 06:32 PM	#1 (permalink)
Food Network Fan Suzie (Site owner) Join Date: Jul 2006 Location: West Virginia Posts: 10,943 Recipes: 14 Blog Entries: 4 Rep Power: 10	Ollo Australian Olive Oil I thought I would give this a try and see what I thought of it. It's the first time I have seen it at my store. I am excited to try it. The climate in the Riverland region in South Australia is very similar to the Mediterranean olive and grape producing areas. The olive trees in ollo’s grove include more than ten superior Tuscan varieties. ollo’s state-of-the-art cold press processing building is at the very center of the 1000-acre grove. The central location allows harvested olives to be processed within a couple of hours to provide the freshest possible juice (oil). Quality control standards, as well as the Fresh & Fruity and Mild & Mellow ollo blends, were established by the late Enrico Rossomando, ollo’s Italian Master Blender who had over 20 years of olive oil making experience. Since its 2005 debut, ollo has accumulated many awards for its Extra Virgin olive oil. 2007 Gran Mantion Diploma - Chemical Composition by ARMONIA (a collaboration between Instituto Sperimentale per l’Olivicoltura (Olive Research Institute), ALMA---the International School of Italian Cooking and the Italian Academy of Cooking to promote the knowledge and appreciation of healthful and nutritional properties of high quality Extra Virgin olive oil/Spoleto, ITALY Royal Canberra Extra Virgin Olive Oil Show-Top Score Ribbon for Fresh & Fruity World Trade Center Miami-Americas Food and Beverage Award for the "Best Salsa, Sauce, Condiment" in the Americas - Third Place 2007 11th Australian National Extra Virgin Olive Oil Awards – Silver for Mild & Mellow 2006 International Taste & Quality Institute (ITQI)-Superior Taste Award/Brussels 2005 Bronze Medal - Australia’s 8th Annual Extra Virgin olive oil competition Gold - Carter Holt Harvey Packaging Aesthetic Style Award __________________ Suzie Click here to visit Suzie's table.