The Olsson Family have been making solar sea salt since the 1950's and is the oldest family owned and operated sea salt maker in Australia.
To make it's sea salt, Olsson's use the method called "solar evaporation". Solar salt is produced by the action of sun and wind on seawater in large ponds. The seawater evaporates in successive ponds until the seawater is fully concentrated and the salt then crystallizes on the floor of the pond. It is then scooped up, washed in seawater, dried and packaged.
There are no chemical processes involved in the manufacture of our product, which is why we guarantee it is perfectly natural.
Solar salt plants must be located In area of low rainfall and high evaporation rates and Olsson's have the unique advantage of having as its only ingredient seawater from two of the world's most pristine oceans: The Great Barrier Reef (Port Alma, QLD) and The Great Australian Bight (Whyalla, SA). Pristine Australian water, sun and wind work in harmony to create the gorgeous Australian sea salt taste we all love.
Health & Salt
Salt is essential not only to life, but to good health. Doctors often recommend replacing water and salt lost in exercise (see advice for ultraendurance athletes). Increased salt intakes have been used successfully to combat Chronic Fatigue Syndrome, with some very satisfying results. Dramatic deficiencies or “excessive” sodium intakes have been associated with other conditions and diseases, such as stomach cancer. The most talked-about is the association of dietary sodium and elevated blood pressures (hypertension).
It is recommended that we consume a minimum of 500 mg/day of sodium. While individual requirements vary, most Australians have no trouble reaching this minimum and in fact consume “excess” sodium above and beyond that required for proper bodily function. The kidneys efficiently process this “excess” sodium in healthy people. Experimental studies show that most humans tolerate a wide range of sodium intakes, from about 250 mg/day to over 30,000 mg/day. Blood pressure for most people is only marginally affected up to the 7,000 – 11,500 mg/day range. The actual range is much narrower. For healthy people, a moderate sodium diet may range from 2,300 to 4,600 mg/day of sodium. But, if you have elevated blood pressures, your doctor may well recommend a much lower intake of salt and sodium (The Merck Manual, for example suggests that restriction to 2,000 mg/day of sodium “may be necessary in severe cases”).