Cobram Estate First Harvest

2025 release 1 release on record

Buy now / L

Verification

Listed

Evidence pending

Best Award

Not listed

Award data absent

Phenols

250 mg/kg

Antioxidant marker

Freshness

—

FFA shown when known

Hojiblanca Picual Coratina

Produced from Hojiblanca, Picual, and Coratina olives harvested early in the season when the fruit is still green. Olives are hand-selected from specific blocks on Boundary Bend Olive Groves to ensure peak ripeness, then cold-pressed within 4 hours of picking.

Sensory: Lab Profile

Flavor & Structure

Sensory Profile

Fruitiness 5.1

Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.

Bitterness 4.4

Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds, which have antioxidant properties.

Pungency 5.1

Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.

Polyphenols 7.8

Polyphenols are compounds found in plant-based foods, such as fruits, vegetables, herbs, tea, dark chocolate and EVOO. They act as antioxidants and protect you from cellular damage and decreases your risk of issues like cancer, diabetes, and heart disease.

green banana fresh grass almond tropical fruit green tomato fig leaf

Estimated Based on profiles for: Hojiblanca, Picual, Coratina .

Evidence over time

Release History

1 releases

2026 Predicted

Expected: June 2026

Harvest Type

Early Harvest

Varieties

Hojiblanca Picual Coratina

Phenols

~250 mg/kg

2025

Buy Batch

Producer Notes

The oil is bright lime‑green with gold tones, aromatic of freshly mown grass, herbs, citrus zest and marzipan; on the palate it is smooth, delivering an evolving bitterness and spiciness that culminate in a clean, balanced finish of fresh vegetables and tropical fruit.

Harvest Type

Early Harvest

Varieties

Hojiblanca Picual Coratina

Phenols

250 mg/kg

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