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FAQs

Can you cook with extra virgin olive oil?
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Yes! High quality extra virgin olive oil like Cobram Estate oils will start to smoke at 210 degrees Celsius. This is higher than the heat required for deep-frying, so extra virgin olive oil is perfect for deep-frying AND most other forms of home cooking.


What is the shelf life for extra virgin olive oil?
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Extra virgin olive oil is best consumed within 12 months from the date of harvest. Our extra virgin olive oils are given a best before date of typically one and a half to two years from bottling, depending on the oil at the time of bottling. Extra virgin olive oils will not actually go off after this period; however they may lose some of their freshness and flavour which may result in them no longer being classified as extra virgin olive oil. To ensure the oil stays as fresh as possible, store the bottle upright, in a cool dark place away from direct sunlight. Always keep the lid closed tightly when not in use.


Is cloudy olive oil natural?
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A new season extra virgin olive oil is the freshly squeezed juice of the olives and typically has a very small amount of moisture and micro olive flesh particles in suspension, that naturally settles with time. As with wine, fruit sediment is perfectly safe, and a natural element of fresh, quality extra virgin olive oil.


Is sediment in the bottom of the bottle okay?
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A new season extra virgin olive oil is the freshly squeezed juice of the olives and typically contains a very small amount of moisture and micro olive flesh particles that naturally settle to the bottom of the bottle with time. Sediment is in fact an indication of a quality, fresh product.


What is the best way to store extra virgin olive oil?
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The best environment for extra virgin olive oil is in a cool dark place away from light and heat. Extra virgin olive oil, or any other type of olive oil, should not be stored in the fridge as this will cause the oil to solidify. Always use extra virgin olive oil within 4-6 weeks from the date of opening.


Why is Australian extra virgin olive oil a better choice?
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Australian extra virgin olive oil is made using state-of-the-art farming and milling techniques. The quicker the oil is cold pressed after being removed from the tree, the fresher the oil, the higher the quality and the healthier it is. Australian producers typically process their olives within 6-8 hours from harvesting, locking in the freshness and goodness. Australian extra virgin olive oil is fresher than imported oil as it typically reaches our retail shelves within months of being produced. Furthermore, buying Australian extra virgin olive oil supports local farmers and Australian food industry jobs.


Office Address


Cobram Estate Pty Ltd

Unit 14, 75 Lorimer Street, Southbank, VIC. 3006 Australia

Customer Service: 1300 558 828

Postal Address


PO Box 616, Port Melbourne, 

VIC 3207 Australia