To us, every olive matters.
We could talk about our olives for hours. The variety, the flavour, the health benefits, how they’re grown, the right time to pick, how we turn them into olive oil.
A little obsessive, sure. But it’s only by meticulously growing, harvesting, cold pressing and bottling this fruit that we can produce one of the world’s most awarded extra virgin olive oils right here in Australia.
At Cobram Estate, our passion for every single olive inspires everything we do. From tree to table, we nurture our fruit to create fresh, healthy, antioxidant rich, award-wining extra virgin olive oils. We look after every stage of production – from planting and picking to ensure freshness, to pressing and bottling to guarantee enjoyment.
A little history
We are leading the way with olive oil in Australia, at the forefront of domestic extra virgin olive oil production. Established in 1998, we launched to market in 2001, distributing through premium stockists in Melbourne and Sydney, and Brisbane. In 2002 we entered the national retail market, introducing our fresh and fruity extra virgin olive oils to Woolworths and Coles shoppers. Back then we were the first 100% Australian brand on mainstream supermarket shelves, and by 2003 we were exporting to the USA. Today, we export all over the world including the USA, Canada, Hong Kong, Singapore, China, Thailand, the Maldives and Japan.
Over 100 people work in our groves in the Murray River Valley, responsible for more than fourteen varieties of olives, on 2.4 million trees, across 6500 hectares of pristine farmland.