Ultra Premium Hojiblanca

Extra Virgin Olive Oil

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Ultra Premium Hojiblanca Extra Virgin Olive Oil

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Cobram Estate Ultra Premium Hojiblanca (okee-blanca) is a Spanish olive variety from Lucena, Spain, and is chosen for our Ultra Premium Range for it’s unique delicate aromas, with harmonious flavours on the palate.

THE MAKING

Our 2019 Reserve Hojiblanca was produced using our proprietary ‘Ultra-Premium’ technique. Small, select parcels of Hojiblanca olives were picked at optimum ripeness and ultra cold pressed into oil within 4 hours in our on-site mill. After pressing, the oil was allowed to settle before being tasted by our trained panel and classified as ‘Reserve’ quality – a grade only applied by our oil makers when the oil is truly exceptional.

TASTING NOTES

Our unique oil making method showcases the varietal characters of the oil, delivering exceptionally fragrant, complex and flavoursome extra virgin olive oils. Our 2019 Reserve Hojiblanca is an aromatic oil displaying intense and complex aromas of fresh cut grass, green bananas and tropical fruits. Its sweet and creamy flavours on the palate combine with medium levels of bitterness and a slight late pungency.

IDEAL FOR

Best enjoyed fresh. Ideal for risotto, all seafood and chicken dishes, dipping bread and as a healthy replacement for butter.



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Awards Chevron Icon

President's Medal

  • 2017 Royal Agricultural Society of New South Wales


Best in Show

  • 2018 Royal Adelaide Olive Awards
  • 2016 Royal Sydney Fine Food Awards
  • 2015 Sydney Royal Fine Food Awards
  • 2015 Perth Royal Extra Virgin Olive Oil Show

Champion Varietal

  • 2016 Royal Sydney Fine Food Awards

Champion Extra Virgin Olive Oil

  • 2016 Royal Sydney Fine Food Awards


Best in Class

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


Gold

  • 2019 Olive Japan International Extra Virgin Olive Oil Competition
  • 2018 New York International Extra Virgin Oilve Oil Competition
  • 2018 RASV Australian Food Awards
  • 2018 Royal Adelaide Olive Awards
  • 2018 The Golden Olive
  • 2017 New York International Extra Virgin Oilve Oil Competition
  • 2016 Los Angeles International Olive Oil competition
  • 2016 RASV Australian Fine Food Awards
  • 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

  • 2018 Olive Japan International Extra Virgin Olive Oil Competition
  • 2018 Sydney Royal Fine Food Awards
  • 2018 Royal Perth Olive Awards
  • 2017 Olive Japan International Extra Virgin Olive Oil Competition
  • 2016 Olive Japan International Extra Virgin Olive Oil Competition
  • 2016 Royal Adelaide Olive Awards
  • 2015 Los Angeles International Extra Virgin Olive Oil Competition, delicate intensity


Bronze

  • 2016 Perth Royal Olives show

Best Oil of Provenance

  • 2018 Royal Adelaide Olive Awards


Best Robust Oil

  • 2018 Royal Adelaide Olive Awards


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.