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Extra Virgin Olive Oil Hojiblanca

Ambient
500 ml
Cobram Estate
Multi-purpose fruity oil
₱ 950

Australian Extra Virgin Olive Oil Ultra Premium Hojiblanca - Cobram Estate

500 ml

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

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: 

Polenta Cake with Ricotta Mousse
*recipe from cobramestate.com.au

40 minutes Preparation
40 minutes Cooking Time
8 Servings

Ingredients:

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:

Polenta Cake Method
Whisk eggs and sugar together
Slowly add in Cobram Estate Ultra Premium Hojiblanca
Mix flour with polenta, baking powder, and salt
Add dry mixture alternately with lemon juice
Bake at 160° for approximately 40 minutes or until golden brown test with a skewer (if the skewer is clean the cake is cooked)

Ricotta Mousse Method

Blend ricotta with the vanilla bean using an electric mixer, once blended add the crème fraîche or sour cream.
With a whisk, whisk the egg whites until a soft peak forms, then add the sugar and salt. Fold into the ricotta mixture.
In a saucepan warm the 100g of cream with the gelatine leaves. After the gelatine has been dissolved, fold the cream into the main mixture.
Then pour the mousse mixture into piping bags.
Assembly of Polenta and Ricotta Mousse
You may use any form of glass where to serve this is in. Build it with four even layers of the cake and mousse alternately. You can dice the cake up, cut out rounds, whatever works for your mold. Now add the Cobram Estate Ultra Premium Hojiblanca so it trickles down the layers of the dessert and smashed-up caramel nuts or peanut brittle.

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.

 

Extra Virgin Olive Oil Hojiblanca Nutrition Value

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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Product reviews for Extra Virgin Olive Oil Hojiblanca

Chi
6/30/2021 8:22 PM
premium stuff
It's awesome, you can see the difference when using this, a really great one and it smells nice. Try it to see for yourself.
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