5 things to look for when choosing Extra Virgin Olive Oil
1. THE CLASSIFICATION
Make sure the label says ‘extra virgin’. When applied to olive oil, ‘virgin’ means the oil has been extracted without excessive heat or use of chemical agents.
2. THE AUSTRALIA CERTIFICATION SYMBOL
Certified olive oils meet high industry standards and ensures you have only the best Australian extra virgin olive oil.
3. TASTE AND AROMA
High quality Extra Virgin Olive Oil should display true olive aroma and taste and be free of any non-olive flavours to enhance, not overpower, your meal.
4. PLACE OF ORIGIN
Australian Extra Virgin Olive Oil is the best choice. It’s typically made using state of-the-art farming and milling techniques and lands on our shelves sooner for a fresher product.
5. USE BY DATE
Extra Virgin Olive Oil is best consumed within 12 months from the date of harvest. Always use Extra Virgin Olive Oil within four to six weeks from the date of opening.
WHAT YOU NEED TO KNOW ABOUT EVOO
So what is this magical oil exactly? Extra Virgin Olive Oil is the natural juice of fresh olives, cold pressed and bottled within hours of picking. It’s the highest grade of olive oil you can find and the healthiest choice as all the natural antioxidants (like polyphenols and vitamin E) are retained through the natural extraction process. Plus its clean, fresh flavour, helps make any meal delish!
CHOOSE A WINNER
Made right here in Australia, Cobram Estate Extra Virgin Olive Oil is a star among oils. With a meticulous approach to each stage of production, every olive is nurtured from the very beginning, picked at exactly the right time and pressed and bottled within 6-8 hours for maximum freshness and quality. One of the world’s most awarded Extra Virgin Olive Oils, you can’t go wrong with Cobram Estate.
For more information, visit COBRAMESTATE.COM.AU
"Is there anything better than loving the taste of something as good for you as extra virgin olive oil? Not much, so go enjoy!"
Julia Zaetta
