Reserve Hojiblanca

Extra Virgin Olive Oil

Palate

Our unique and precise oil making method showcases the distinctive Hojiblanca varietal characteristics to deliver a complex and flavoursome extra virgin olive oil. Our 2016 reserve is a fragrant oil displaying intense yet delicate aromas of fresh cut grass and tropical fruits. Sweet and creamy on the palate, Hojiblanca exhibits low levels of bitterness and a slight late pungency.

Aroma

Selected parcels of Hojiblanca olives create each exceptional reserve. After pressing, the oil is left to settle, then tasted by our expert panel to decide if the oil is worthy of the reserve quality classification.


To purchase directly from Cobram Estate, please email orders@cobramestate.com.au

Found in:

Not all sizes are available at all stockists.

Awards Chevron Icon

President's Medal

  • 2017 Royal Agricultural Society of New South Wales 


Best in Show

  • 2015 Sydney Royal Fine Food Awards
  • 2015 Perth Royal Extra Virgin Olive Oil Show


Best in Class

  • 2015 New York International Extra Virgin Olive Oil Competition
  • 2015 Olives South Australia Extra Virgin Olive Oil Competition


Gold

  • 2017 New York International Extra Virgin Oilve Oil Competition
  • 2015 Olive Japan International Extra Virgin Olive Oil Competition
  • 2015 New York International Extra Virgin Olive Oil Competition
  • 2015 Sydney Royal Fine Food Awards
  • 2015 RASV Royal Melbourne Fine Food Awards
  • 2015 Olives South Australia Extra Virgin Olive Oil Competition
  • 2015 The Australian National Extra Virgin Olive Oil Competition 


Silver

  • 2017 Olive Japan International Extra Virgin Olive Oil Competition
  • 2015 Los Angeles International Extra Virgin Olive Oil Competition, delicate intensity


Best Victorian Product

  • 2015 RASV Royal Melbourne Fine Food Awards 

Did you know

Olives mature over an average period of 180 days (6 months) with the earliest being 165 days and the latest some 210 days.