In an extraordinary display of excellence, Rio Vista Olives has swept the recent Australian International Olive Awards, securing top honours in multiple categories, including Champion Other Variety, Best in South Australia, Best of Australia, Best in Southern Hemisphere and Best in Show. In a year marked by historically low global yields, Rio Vista Olives has found gold in the lining, reaffirming their commitment to quality and innovation and cementing their reputation as a premier producer of extra virgin olive oil.
Celebrated for its exceptional quality and fruity complexity, their Hardy’s Mammoth Extra Virgin Olive Oil scored an impressive 94/100 highlighting Rio Vista Olive’s dedication to excellence even in the most challenging of seasons. Hardy’s Mammoth is a South Australian variety, making the win even more exciting against more renowned Italian and Spanish varieties.
The judges described the multi-award-winning oil as: “Vibrant and intense aromas of tropical fruits, lime, cut grass, artichoke, green kiwi, and fresh tomato. Wonderful transfer of fruits to the palate with additional passionfruit, lemon juice and a hint of oak wood. Delicate feel in the mouth. Balanced bitterness and pepper that seamlessly integrate with the fruit and character of the oil. The finish is harmonious and persistent. A very memorable oil.”
“To have a non-traditional variety like Hardy’s Mammoth make a clean sweep at the International Awards is truly amazing” says Rio Vista Olives general manager Jared Bettio, “known for its complex fruity characteristics, Hardy’s Mammoth is showing it can stand up to the more green, grassy European style olive varieties.”
Acclaimed chef Tom Tilbury says “Rio Vista’s Hardy’s Mammoth is the most interesting oil I’ve ever tasted. I use it a lot on desserts for its fruit flavours, it’s such a delicate and intricate oil.”
“The year had been met with dramatically low yields in olive oil, so these awards have been such an honour for our hard-working team” continued Bettio. “We have always striven to create the best quality extra virgin olive oil that we can, and it’s a testament to the drive and passion we all have for the product to get such a highly scored and awarded oil.”
“We work along with many growers within South Australia from helping with grove management and advice with our in-house agronomist, pruning and harvesting groves and processing olives to help each grower get the best oil they can.” Added Jared Bettio. “South Australia is known for creating some exceptional oils on a global scene, and we are proud to be part of that.”
Ramond Hou, Head Chef of Sydney favourite Firepop states “We use Rio Vista Hardy’s Mammoth in our dessert - house-made buttermilk pannacotta with white Balsamic and sea salt pickled strawberries, rhubarb compote and elderflower. We finish the dessert with Hardy’s Mammoth table-side while telling the guests all about the variety - they absolutely love hearing about this unique Australian olive.” Hou continues: “We recommend taking a little bit of everything in one spoon where Hardy’s Mammoth really binds it altogether. Where guests are especially curious about the oil, we offer a little on its own on a side, so they appreciate its flavour and how it contributes to the dish. We absolutely love Rio Vista oils. The quality is second to none!”
The pool of awards recently won by Rio Vista Olives include 1 Platinum, 3 Gold medals, 8 Silver as well as Best In Show at the Golden Olives Awards and Best EVOO in Show, Commercial Volume, along with Best EVOO Southern Hemisphere, Best Australian EVOO, Best South Australian EVOO and Champion Other Varietal EVOO at the Australian International Olive Awards.