‘Light’ Extra virgin olive oils (EVOO) aren’t light in fat, just lighter in flavour. They’re a great choice when you’re making cakes, cooking fish or deep-frying – yes, you can deep-fry in Australian EVOO (this was news to us too!). As long as you don’t heat it above 210°C, you can safely fry away without destroying its heathy antioxidants or creating any nasty trans fats.
A paler shade means a lighter flavour.
‘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!