Australian Extra Virgin Olive Oil Light Flavour - Cobram Estate

375 ml

Cobram Estate Light Flavour Intensity is crafted from olives grown on the banks of the Murray River, where the Mediterranean climate and fertile red soils guarantee premium quality. Our master blender combines specific olive varieties selected for their light flavors and delicate aromas.

Cobram Estate Light Flavour Intensity is a subtle blend with beautiful ripe fruit and apple notes with a distinct sweetness on the palate. The perfect choice when you want the food to tell the story!

The main varietal used in our Cobram Estate Light flavored Extra Virgin Olive Oil is Arbequina. This variety originated from the Middle East, and typically produces oil that has a creamy aroma with smooth, delicate flavors on the palate.

Sensory Properties:

Nil of sensorial defects.
Extra virgin olive oil combines fresh grassy aromas with complex fruity flavors. The finish displays medium bitterness and balanced pungency, according to the style. Ideal for cooking drizzled over salads, roast vegetables, meat, and fish or dipping with bread.

Recipe Suggestion:

Lemon Thyme Risotto
*recipe from cobramestate.com.au

10 minutes Preparation
30 minutes Cooking Time
4 Servings

Ingredients:

2 tbsp. Cobram Estate Light Extra Virgin Olive Oil plus extra
2 leeks, green parts only, outer thicker layer removed, sliced into thin lengths then diced finely
½Tbsp Cobram Estate Garlic Infused Extra Virgin Olive Oil
2 strips of lemon rind
1 bay leaf
6-8 sprigs of thyme, stripped
500g quinoa or brown rice
1.5L Fodmapped for you chicken stock
butter
salt flakes
freshly ground black pepper
150g baby spinach
120g pecorino cheese
1 lemon

Directions

Add the 40ml extra virgin olive oil to a large wide-based pot over medium heat. Add the leeks, bay, lemon, and thyme and gently soften. Season with salt and pepper. Next is the garlic oil then follow by the rice and stir to toast the rice grains and coat each grain.
Now add 1 cup of hot stock to the rice and stir over medium heat for 5 minutes until the stock is absorbed.

Then afterwards, add the remaining stock half a cup at a time, stirring regularly, allowing each addition to be absorbed before adding the next. This should take about 20 to 25 minutes.
With remaining 5 minutes, stir through the spinach and cook just enough to wilt the spinach.
Drizzle with a little oil and gently stir through the pecorino, stir quickly for 30 seconds then leave to stand for 2 minutes and serve on warm plates.
You may now transfer the risotto onto warm plates, squeeze over some lemon juice and serve.

Serve and enjoy!

100% Australian Extra Virgin Olive Oil

Health Benefits:

Extra Virgin Olive Oil is a unique food with a wide range of well-researched health benefits.

This is not only due to the healthy fats in Extra Virgin Olive Oil, but also the unique natural antioxidants and other healthy plant compounds it contains. No other oil contains this diverse range of plant compounds and antioxidants in the amounts found in Extra Virgin Olive Oil.

Not to mention cooking in Extra Virgin Olive Oil makes food taste better and adds extra healthy nutrients to your meals.

Note: The nutritional information is allowed to have a deviation of ± 15%. * Serving size 15 ml (1 tablespoon).

Australia

Storage & Use:

To maximize the shelf life of this natural product store away from direct light and heat and minimize contact with air and moisture during storage and handling. Always use extra virgin olive oil within 4-6 weeks from the date of opening.

Shelf life: Best consumed within 12 months.

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