‘Classic’ flavoured EVOOs are a great all-rounder. They have a slightly stronger flavour than a ‘Light’ EVOO, making it a good option for almost anything. You can deep-fry in it, pan-fry with it and use it to make salad dressings and sauces.
'Robust’ EVOOs are very pungent, with fresh grassy flavours being the predominant profile. This liquid gold is best used in dressings, drizzled over a bowl of pasta or served with fresh bread for dipping.
Olives galore! Cobram Estate started harvesting their First Harvest Extra Virgin Olive Oil about 12 weeks ago. Take a look!