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
BerryBaby 
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