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Cobram Estate Ultra Premium Coratina Extra Virgin Olive Oil
Cobram Estate Ultra Premium Coratina Extra Virgin Olive Oil
Cobram Estate Ultra Premium Coratina Extra Virgin Olive Oil

Cobram Estate Ultra Premium Coratina Extra Virgin Olive Oil

Produced by Cobram Estate — producer profile

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Verification
Not found
No lab verification data found
Award Record
10 awards
Across 6 releases · 3 competitions Latest: Gold · 2025 LIOOC
Phenols
520 mg/kg
Expected from 2024 release
Latest Release
2025
6 releases recorded
Coratina Monovarietal

Cobram Estate's Ultra Premium Coratina Extra Virgin Olive Oil is produced from the Coratina olive variety, originally from Apulia, Italy, and cultivated in northern Victoria, Australia. Cobram positions it as a versatile option for kitchen use, suitable for a range of culinary applications.

Evidence over time

Release History

2026
Current harvest year

No release has been recorded for this harvest year yet.

2025
Available: 7 June 2025
Varieties
Coratina
Phenols (Est.)
~520 mg/kg
Estimated based on historical data.
2024
Producer Notes

The oil is characterised by fresh and grassy aromas.

Varieties
Coratina
Phenols
520 mg/kg
Polyphenols are naturally occurring compounds found in olives and other plants. In olive oil, reported phenolic content is a chemistry measure that can be associated with bitterness, pungency and oxidative stability; total phenols are not interchangeable with hydroxytyrosol-plus-derivatives measurement used for the EU-authorised wording.
This reported total-phenol result is not the hydroxytyrosol-plus-derivatives measurement used to assess the EU-authorised olive-oil wording.
FFA
0.1%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
2023
Varieties
Coratina
Phenols (Est.)
~520 mg/kg
Estimated based on historical data.
2022
Phenols (Est.)
~520 mg/kg
Estimated based on historical data.
2021
Varieties
Coratina
Phenols (Est.)
~520 mg/kg
Estimated based on historical data.
2020
Phenols (Est.)
~520 mg/kg
Estimated based on historical data.
1998
Producer established

Cobram Estate was established in 1998.

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Sensory Profile & Character

Sensory Profile

Fruitiness 4.2
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 3.8
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 4
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 9.1
Polyphenols are naturally occurring compounds found in olives and other plants. In olive oil, reported phenolic content is a chemistry measure that can be associated with bitterness, pungency and oxidative stability; total phenols are not interchangeable with hydroxytyrosol-plus-derivatives measurement used for the EU-authorised wording.
artichoke green tomato fresh herbs bitter greens

Estimated Based on profiles for: Coratina .

Place & provenance

Sense of place

This oil is listed as originating in North West Victoria, Victoria, Australia.

Why choose it

Choose a clearly identified origin when local identity, traceability and connection to a particular growing area matter to you.

Worth knowing

Origin can make an oil distinctive, but does not by itself guarantee quality or a particular flavour.

Listed originNorth West Victoria, Victoria, Australia
Olive composition

Single variety listed

The latest release lists Coratina as its only recorded cultivar.

Why choose it

A release listing one cultivar is useful when you want to explore that variety's typical character.

Worth knowing

One listed cultivar does not record a percentage, so it should not be treated as proof of 100% composition without a source saying so.

Release dataCoratina

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