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.
½ Price Red Island Extra Virgin Olive Oil 500ml $4 @ Coles
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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