Located East of South Australia's Riverland town Waikerie, ollo's olives are grown, crushed, blended and bottled on one site.

The new state-of-the-art processing facility is regarded as one of the best in the country. Equipped with a tasting laboratory, the 100-metre-long facility is dominated by modern Italian machinery and 19 giant stainless steel tanks. As a fully inclusive company, the delicate and sophisticated harvest, blending and bottling ensures quality and taste remains paramount.

ollo's quality starts in the 400 hectare groves where the Mediterranean micro-climate and red loam soils assist in the ripening of 10 varieties of olives on the 110,000 trees.

ollo is cold pressed within hours of harvest. The crushing and blending process delivers the purest flavours, the most appetising aromas and adds great texture and taste to the final products.

Superior Taste

• In 2005, ollo was the first 100% grown and produced Australian Extra Virgin Olive oil to receive a superior taste award from the International Taste & Quality Institute in Brussels.
• Today, the ollo Mild & Mellow and Fresh & Fruity blends continue to exude superior taste while remaining accessible to every consumer.

Distribution

• ollo's charter is "We're all about taste" and that message is reinforced by the level of demand from international markets.
• Up to 40 per cent of the two ollo blends are currently being exported to 11 overseas markets including China, the United Kingdom and the United States.
• Leading Australian Restaurateur and Chef, Geoff Jansz is a great supporter of ollo oils which feature on the Channel 9 Fresh program, Channel 10 Ready Steady Cook and Out of the Blue in South Australia.