Who are Rio Vista Olives?
The sharing of food has always been important to the Bettio family.
Buying a second orchard at Mypolonga has enabled them to expand the venture, pressing and packing oils on-site. From backgrounds in construction, Lui and Tracie, with children Jared, Sarah and Leon, have embraced all things olives—from trips to Italy to undertaking new qualifications.
Jared boasts a Master Millers ticket, while Sarah is a qualified Olive Oil Sommelier. Picture an olive oil tasting, with Sarah taking your palate on a journey of olive oil flavours. With kids, chickens, cows and sheep constantly running through the orchards, the groves are kept biodynamic where possible.
Sharing a meal transcends friendship, and using quality food and ingredients makes the process even more special
Why you’ll love their produce…
Nothin’ But Olives—simple, to the point.
A bottle filled with ‘nothin’ but’ SA-grown and harvested olives. The rebranding and simplifying of everyday oil has helped cut through, receiving a good response from those conscious with how they are fuelling their body. It’s the healthiest oil, with the highest anti-oxidant levels, no saturated fats or nasties. Not only does it taste good, but it’s good for you.
The olives are taken off the tree at the right time, harvested at an ideal time for the particular variety and plant. There is no mass production line, instead treating olive harvest as an art form—the oxygen, temperature, crushing time and extraction elements combine to make it an artesian product.
Agrumato oils add to their offerings, with fresh ingredients added to the olives to create a flavoured product. Think olives crushed with chilli, garlic, lemon, turmeric or basil—providing a great addition when utilising oil when baking.
One-on-one tastings with restaurants and chefs has meant Rio Vista Olives oil is commonplace in high-end establishments in Sydney, Melbourne and Adelaide. Not forgetting the local consumer, with Rio Vista seen in many independent stores and gourmet food shops across SA.