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Myths and FAQs

What is extra virgin olive oil?

Extra virgin olive oil is the natural juice cold pressed (or squeezed) from fresh olives and is the highest grade of olive oil. It displays true olive aromas and taste and is free of any defective flavours.

Is extra virgin olive oil good for health?

Extra virgin olive oil is the healthiest oil choice as the natural antioxidants, phytosterols and vitamins are retained through the natural extraction process. All olive oils contain high levels of monounsaturated fats – as well as being ‘healthy’ fats they are also resistant to oxidation, so they last longer in storage.

Can you cook with extra virgin olive oil?

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?

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. and always keep the lid closed tightly when not in use.

Is cloudy oil natural?

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?

As mentioned above, 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?

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.

Are there any kilojoules in extra virgin olive oil?

Extra virgin olive oil is rich in natural antioxidants, which are great for you. Like any other oil, extra virgin olive oil contains kilojoules, but it is mainly comprised of mono-unsaturated fats (healthy fats).

Why is Australian extra virgin olive oil a better choice?

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.

Myths and FAQs

What is extra virgin olive oil?

Extra virgin olive oil is the natural juice cold pressed (or squeezed) from fresh olives and is the highest grade of olive oil. It displays true olive aromas and taste and is free of any defective flavours.

Is extra virgin olive oil good for health?

Extra virgin olive oil is the healthiest oil choice as the natural antioxidants, phytosterols and vitamins are retained through the natural extraction process. All olive oils contain high levels of monounsaturated fats – as well as being ‘healthy’ fats they are also resistant to oxidation, so they last longer in storage.

Can you cook with extra virgin olive oil?

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?

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. and always keep the lid closed tightly when not in use.

Is cloudy oil natural?

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?

As mentioned above, 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?

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.

Are there any kilojoules in extra virgin olive oil?

Extra virgin olive oil is rich in natural antioxidants, which are great for you. Like any other oil, extra virgin olive oil contains kilojoules, but it is mainly comprised of mono-unsaturated fats (healthy fats).

Why is Australian extra virgin olive oil a better choice?

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.

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