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Cobram Estate Ultra Premium Hojiblanca Extra Virgin Olive Oil, front-facing on a white background
Cobram Estate Ultra Premium Hojiblanca Extra Virgin Olive Oil
Cobram Estate Ultra Premium Hojiblanca Extra Virgin Olive Oil

Cobram Estate Ultra Premium Hojiblanca 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 9 releases · 3 competitions Latest: Gold · 2025 LIOOC
Phenols
250 mg/kg
Expected from 2024 release
Latest Release
2025
9 releases recorded
Hojiblanca Monovarietal

Produced from Hojiblanca olives sourced from Australian groves, harvested at optimal ripeness and cold-pressed within 4 hours using the OlivIQ Ultra Premium system. Classified as 'Reserve' quality, ideal for risotto, seafood, chicken, bread dipping, or as a butter substitute. Recognised with awards including Best Oil of the Southern Hemisphere 2020 and Gold in the Australian International Olive Awards 2024.

Evidence over time

Release History

2026
Current harvest year

No release has been recorded for this harvest year yet.

2025
Varieties
Hojiblanca
Phenols (Est.)
~250 mg/kg
Estimated based on historical data.
2024
Producer Notes

This oil showcases aromas of fresh cut grass, green bananas, and tropical fruits. The palate is sweet and creamy with medium bitterness and a slight pungency.

Varieties
Hojiblanca
Phenols
250 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.
2023
Varieties
Hojiblanca
Phenols (Est.)
~250 mg/kg
Estimated based on historical data.
2022
Phenols (Est.)
~250 mg/kg
Estimated based on historical data.
2021
Phenols (Est.)
~250 mg/kg
Estimated based on historical data.
2020
Phenols (Est.)
~250 mg/kg
Estimated based on historical data.
2019
Phenols (Est.)
~250 mg/kg
Estimated based on historical data.
2018
Phenols (Est.)
~250 mg/kg
Estimated based on historical data.
2017
Phenols (Est.)
~250 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 6
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 4
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 5
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 5
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.
green banana fresh grass almond tropical fruit

Estimated Based on profiles for: Hojiblanca .

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
Harvest & milling

How it was made

The olives are listed as being milled at the producing estate or farm.

Why choose it

These practices may appeal when you value hands-on harvesting, cooler fruit handling or direct estate control over milling.

Worth knowing

They describe production methods, not elapsed harvest-to-mill time or proof that the finished oil is fresher or better.

Product informationProcessed on-site
Olive composition

Single variety listed

The latest release lists Hojiblanca 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 dataHojiblanca

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