Many thanks mrriesq.These tasting notes reveal more than we...

Many thanks mrriesq.

These tasting notes reveal more than we think.

Cobram Estate’s olive oil is another I’ve used quite a few times. Because of the price point, it’s well suited for dipping and dressing, both of which benefit from something I can use liberally but is distinctly tasty in its raw form. I’m less inclined to pour from it than the Iladia tin when I’m charring roasted vegetables in the oven or sizzling chicken cutlets on the stove. “It’s buttery and grassy at the same time, which is a combo you don’t usually get,” says Hyland. “It’s complex but also easygoing. Get a nice bread, dip it, add some Maldon salt, and eat that for dinner.” Lycopolos points out that the taste can vary slightly from year to year, but that the California blend is “typically well balanced, with lots of green fruity notes on the front of the palate (artichoke, green olive, Granny Smith apple) and peppery notes on the finish (arugula, mustard greens, peppercorn).”The company also produces a few varieties of less expensive extra-virgin olive oil — right around the price point of California Olive Ranch — that are all a bit mellower in taste. The classic — in between robust and mild — is another bottle I’ve tested that hits a similar sweet spot: subtle, especially when cooked, but flavorful enough that a raw drizzle over, say, roasted vegetables still gives you some flavor.

This refers to the Cobram's US output, and is a clear measure of the high standard of the product.

EVOO is taste tested by experts dipped with a piece of quality bread, where Cobram shines. The premium use is as a salad dressing and drizzled over soups and meats where the best oil makes a distinct difference.

The US market is very large though not well educated about EVOO - just like Oz. Cobram is well placed to grow with it, particularly as it is noted for its fine taste.

Ash