We make our Extra Virgin Olive Oil the only way we know how, with honest hard work. No shortcuts or fancy ingredients - just 100% natural goodness from the freshest olives grown in Aussie soil by Aussie farmers. Harvested and cold pressed, straight from our community to yours.
Thanks jv never thought to ever look something like this up.
looking at the ratings ….aligns with what i buy, cobram estate when on s special as i found it also to have the most intense flavour especially the “ robust”
I find Cobram robust (green bottle) and Cobram classic (purple) to almost have the same flavour when I did a taste test side by side. Hard to tell any difference. Are my taste buds faulty? Could you tell a difference? Both my favourite and go to olive oil.
I personally think Colbram isn't good. Its way too strong and burns the back of your throat, too pungent for me.
@vee124: Then maybe you should be looking at the 'light' olive oils.
A good EVOO should have a peppery taste.
@jv: Light olive oils have no flavor. I think Minos is best as its smooth and has a strong flavour profile, but doesn't make you want to choke.
When I have Cobram I feel like I'm drinking the pips.
Great table, thanks for the link. Any idea if they've done comparisons of standard olive oil? I had a look, but I didn't find anything.
Those are extra virgins and you want ordinary, hmm…
Depends on what you are using it for.
If it is not extra virgin or virgin olive oil, i wouldnt bother with it.
'pure' 'light' is just basically the left over stuff chemically extracted from the 'first press' and then they add some extra virgin/virgin to add some taste. You are basically paying the same price for an inferior product.
I have a completely different view on taste. I found Cobram bland compared to la Espanola
Excellent table, great share jv.
I had heard that the Olive Tree from Aldi was made by Cobram, however this table would indicate that was incorrect.
Shame Squeaky Gate wasn't ranked, I think it is close behind Red Island.
A variant of squeaky gate is on the table, second last from the bottom
Do you know whether Australia suffers this too ? https://www.newser.com/story/289520/tree-leprosy-is-coming-f…
Noob question, are any of those (or any EVOO in general) good for pan frying or deep frying? I found EVOO to 'splat' more than other oils, probably because of lower boiling temperature?
you can pan fry but i wouldnt recommend deep fry as the cost per litre is way too high. Canola/vegetable/peanut/sunflower i would use to deep fry
never deep fry with EVOO, its smoking point is too low.
pan frying is fine though.
That's not correct. https://www.seriouseats.com/2015/03/cooking-with-olive-oil-f…
It mostly comes down to cost and flavor.
@vee124: Yeah, I looked into it when i recently started seeing olive oil bottles with 'great for frying/high heat' labels.
Looks like not using it for those applications was just a myth…like 'sealing' meats etc.
cost and flavour is definitely something to consider.
Olive oil comparison table