Extra Virgin Olive Oil - Cobram Estate Ultra Premium Hojiblanca

₱ 980

An award-winning Australian extra virgin olive oil, ultra-cold pressed within 4 hours of harvest to capture the delicate, harmonious flavors of the Spanish Hojiblanca variety.

Cobram Estate Ultra Premium Hojiblanca reflects Cobram Estate’s highest single‑varietal production standards, focusing on harvest timing, small‑batch processing, and sensory quality. Originally from Lucena, Spain, these olives are grown in Australia and processed using a proprietary ‘Ultra-Premium’ technique. Only small, select parcels of fruit picked at optimum ripeness are used, ensuring a "Reserve" quality grade—a distinction reserved by master oil makers only for truly exceptional batches.

This Ultra Premium EVOO is defined by its remarkable sensory profile: fresh grassy aromas combined with complex fruity flavors. On the palate, it displays a medium bitterness and a perfectly balanced pungency. By being ultra‑cold pressed in an on‑site mill within four hours of harvest, the oil preserves freshness and retains naturally occurring antioxidants typical of high‑quality extra virgin olive oil.

Whether you are performing a professional oil tasting or finishing a gourmet meal, Cobram Estate Hojiblanca delivers a world-class culinary experience from the groves of Australia to your kitchen. This olive oil fits well within balanced dietary patterns that emphasize minimally processed foods and unsaturated fats.

Chef’s Tips: Using a "Reserve" Quality Oil

The 4-Hour Freshness: Because this oil is pressed so quickly after harvest, its volatile flavor compounds are highly intense. Use it sparingly as a finishing element to let those "fresh-cut grass" notes stand out.
Heat Sensitivity: While safe for light cooking, this Reserve-grade oil is best enjoyed raw. Drizzle it over hot dishes (like grilled fish or steaks) just before serving to release the fruity aromas without degrading the oil's structure.
Dipping Perfection: Pair with a touch of balsamic and crusty bread. The medium bitterness of the Hojiblanca variety acts as a palate cleanser, making it ideal for the start of a multi-course meal.

Common Questions

Is Hojiblanca olive oil good?

Hojiblanca olive oil is valued for its balanced sensory profile, offering fresh, grassy aromas with moderate bitterness and well‑integrated pungency. It is widely appreciated for both its versatility in the kitchen and its distinctive flavor characteristics.

What is Hojiblanca olive oil used for?

Hojiblanca extra virgin olive oil is commonly used as a finishing oil, for dipping with bread, salads, seafood, grilled vegetables, and light meat dishes. Its balanced bitterness and aromatic qualities also make it suitable for light cooking and everyday culinary use.

What defines "Reserve" quality?

“Reserve” is a classification applied after the oil has been settled and evaluated by a trained tasting panel. This designation is used only for batches that demonstrate exceptional aroma, flavor, and overall balance based on sensory assessment.

Chef's Serving Suggestions:

Bring the Ultra Premium experience to your table with these pairings:

The Garden Drizzle

Drizzle over fresh salads or roasted summer vegetables to highlight the oil's grassy and fruity aromas.

Seafood & Poultry

Finish grilled white fish or roasted chicken with a final pour to complement the protein's natural sweetness.

Artisan Dipping

Serve in a shallow bowl with high-quality bread. The medium bitterness provides a clean, sophisticated finish.

Recipe: Polenta Cake with Ricotta Mousse

*A sophisticated dessert courtesy of cobramestate.com.au | Prep: 40m | Cook: 40m | Serves 8

Polenta Cake Ingredients

6 eggs
440g sugar
160ml Cobram Estate Ultra Premium Hojiblanca EVOO
Rind and juice of 4 lemons
2 tsp vanilla
380g polenta
150g flour
3 tsp baking powder
1 tsp salt

Ricotta Mousse Ingredients

500g ricotta
1 vanilla bean (seeds)
55g egg whites
65g sugar & 1g salt
220g crème fraîche or sour cream
100g cream
2 gelatine leaves

Directions

The Cake: Whisk eggs and sugar until pale. Slowly stream in the Hojiblanca EVOO. Alternately fold in lemon juice and the sifted dry ingredients. Bake at 160°C for 40 minutes until golden and a skewer comes out clean.

The Mousse: Blend ricotta, vanilla, and crème fraîche. Separately, whisk egg whites with sugar and salt to soft peaks; fold into ricotta. Dissolve gelatine in warm cream (100g) and fold into the main mixture. Transfer to piping bags.

Assembly: Build 4 layers of diced cake and mousse in a glass. Top with smashed caramel nuts or peanut brittle. Finish with a final drizzle of Hojiblanca EVOO to trickle down the layers.

100% Australian Extra Virgin Olive Oil

Health Benefits:

Extra virgin olive oil is a minimally processed olive oil made solely from olives and valued for its flavor and nutritional profile.

It is a source of monounsaturated fats and contains naturally occurring antioxidant compounds, including olive oil polyphenols. Replacing saturated fats with unsaturated fats, such as those found in olive oil, helps maintain normal blood cholesterol levels as part of a balanced diet.

Extra virgin olive oil is suitable for everyday cooking and food preparation, enhancing flavor while contributing beneficial fats and plant compounds to meals.

Average Nutritional Values	15 ml
Calories	124
Total Fat	13.7 g
Saturated Fat	2.1 g
Total Carbohydrates	0 g
Sugars	0 g
Protein	0 g
Sodium	0 mg
Antioxidants	126
Vitamin E	3 mg
Total Biophenols	4 mg
Squalene	119 mg

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

Australia

Storage & Shelf Life

Storage: Store away from direct light and heat and minimize contact with air and moisture during storage and handling.
Handling: Keep sealed when not in use. Use within 4-6 weeks of opening for peak sensory properties.
Shelf Life: Refer to the "Best Before" date on the bottle. High-polyphenol oils like this Hojiblanca maintain their quality longer than standard oils.